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Cointreau Cheesecake With Naartjie Toppings


Recipe Info

  • Servings : 8
  • Prep Time : 10m
  • Ready In : 2:40 h

An ideal recipe for dessert for the perfect Christmas lunch menu.


  • 15 digestive biscuits
  • 85g unsalted butter, melted
  • 1⁄2 tsp. cinnamon
  • For the filling
  • 2 clementines
  • 145g caster sugar
  • 4 gelatine sheets
  • 400g crème fraiche
  • 2tbsp Cointreau
  • 400g ricotta cheese
  • 1⁄4 tsp ground nutmeg
  • 1/2 tsp. ground cloves
  • For the topping
  • 4 Naartjies, 1 zested to serve, all peeled and segmented, juice reserved
  • 100g sugar
  • 2 gelatine sheets, softened in cold water for 5 minutes ground nutmeg, ground and dark chocolate shavings to serve


Step 1

Pulse the biscuits in a small processor bowl then add the melted butter and cinnamon through the small feed tube. Pulse again until well combined. Grease and line a 25cm springform cake tin, then press in the biscuit mixture. Chill for 30 minutes.

Step 2

With the medium processor bowl, adjust the slicing discs to 2mm and use the small feed tube and pulse function to slice 2 naartjies. Place the sliced clementines in a pan. Cover with 45g sugar and 90ml water, bring to the boil, then simmer until syrupy. Remove the slices, lay on baking paper on a baking sheet, then pour the syrup over. Chill.

Step 3

Soak the 4 gelatine sheets in cold water for 5 minutes. Meanwhile heat the rest of the sugar in a pan with the crème fraiche until the sugar dissolves. Squeeze out the gelatine sheets and stir it into the crème fraiche mixture with the Cointreau. Set aside to cool.

Step 4

Process the ricotta, nutmeg, ground cloves and cooled crème fraiche mixture until smooth. Pour over the chilled base, top with clementine slices, then chill for 1 hour.

Step 5

For the topping, put the naartjies segments and juice in a pan with the sugar and 100ml water. Stir until the sugar dissolves and simmer for 5 minutes. Squeeze out the gelatin and stir in. Leave to cool, strain, then pour over the cheesecake and chill for 2 hours.

Step 6

Before serving, sprinkle over the naartjie zest, nutmeg, cinnamon and chocolate shavings. SERVES 8 to 10

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