Festive Spiced Cherry Cheesecake with Clementine Jelly
Base
150g biscuits (digestives or oat biscuits)
50g melted butter
Method
Crush the biscuits in a bag with a rolling pin or in a food processor.
Melt the butter and mix into the biscuits.
Line the bottom of a spring form tin with parchment paper.
Press the crumb into the bottom of the tin.
Ingredients
400g cream cheese
250g mascarpone
75g castor sugar
250g frozen cherries
50ml Port (optional)
2 teaspoons mixed spice
Zest of 2 clementines
150ml double cream
1 teaspoon vanilla extract
50g icing sugar
Method
Soak the gelatine in cold water.
Place the cherries, castor sugar, clementine zest, spice and port in a pan and simmer until thick and syrupy. Cool.
Bring the cream and vanilla to the boil and add the soaked gelatine.
Whisk the cream cheese and mascarpone with the icing sugar until smooth.
Add the cream and gelatine mix and whisk.
Fold in the cherry mixture and spoon onto the base and chill.
Clementine Jelly
200ml Clementine juice
25g sugar
2 gelatine leaves
Method
Soak the gelatine in cold water for 10 minutes.
Simmer the juice and sugar until the sugar has dissolved.
Add the gelatine leaves.
Pour into silicon moulds and chill until set.
To Assemble –
Take the cheesecake from the mould and transfer to a serving plate.
Remove jellies from moulds and arrange over the top.
Garnish with silver balls, mint and spray with gold glitter spray.
