Clementine & Hazelnut Christmas Cheesecake
Serves 8
INGREDIENTS:
250g digestive biscuits
140g hazelnuts (80g for the base, 60g for the crumb on top)
100g butter
300ml double cream
150g caster sugar
340g cream cheese
Zest of 3 clementines, juice of 1 clementines
To decorate:
Segments from 3 clementines
80g ground hazelnuts
Leaves from the clementines if you have them
METHOD:
1. Line the base of an 18cm spring cake tin with greaseproof / parchment paper.
2. Place the digestive biscuits and the hazelnuts in a blender and blend until you get a breadcrumb like consistency. Then pour in the butter and blend for 30 seconds. Spoon the biscuit base into the prepared tin and use the back of a spoon to smooth it flat. Put the tin into the fridge to chill while you make the topping.
3. Whip the cream using a whisk or mixer, once the cream is whipped, add in the sugar, cream cheese, clemenjuice and zest and whisk together until you get a light fluffy texture.
4. Remove the baking tin from the fridge and spoon in the cream mixture. Use the back of a spoon to smooth out the top. Arrange all the clementine segments around the rim of the cheesecake and sprinkle the ground hazelnuts in the centre.
5. Place the cheesecake into the fridge for at least 2 hours to set fully.
6. Remove from the fridge 30 minutes before serving and carefully remove from the spring tin. Press the remaining ground hazelnuts around the outside rim of the cake.
