St Clements cheesecake

St Clements cheesecake

By
From
Mark Hix On Baking
Serves
8
Photographer
Jason Lowe

As a kid I always used to drink St Clements at the golf club, and love the combination of orange and lemon to this day. There are all sorts of sweet and savoury dishes that use it, but I especially like it in this cheesecake with its shortcake-like base. If you can't find curd cheese then simply double the quantity of fromage frais.

For the pastry

Ingredients

Quantity Ingredient
200g butter, cut into small pieces and slightly softened, plus extra for greasing
100g icing sugar
a good pinch table salt
2 egg yolks
250g plain flour

For the filling

Quantity Ingredient
350g fromage frais
350g curd cheese
150g sour cream
175g caster sugar
4 eggs
3 oranges, finely zest and juiced
2 lemons, finely zested and juiced

To serve

Quantity Ingredient
150g orange marmalade

Method

  1. To make the pastry, put the butter, icing sugar, and salt in a bowl, mix to combine, then slowly add the egg yolks. Gradually mix in the flour to form a smooth dough. Shape into a ball, wrap in cling film and leave to chill in the refrigerator for 30 minutes.
  2. Butter a 20 x 4 cm deep loose-bottomed flan tin. Roll out the pastry on a floured work surface to a large circle, 3–4 mm thick. Use to line the tin, leaving the edges untrimmed, with any excess pastry being used to patch up any holes or cracks. Refrigerate for a further 30 minutes. Preheat the oven to 160°C.
  3. Prick the base of the pastry case all over with a fork. Line the case with greaseproof paper, fill with baking beans and bake for 30 minutes. Remove the beans and paper and return to the oven for 5 minutes until lightly golden, then remove from the oven and leave to cool. Lower the oven to 150°C.
  4. Meantime, make the filling. Combine the fromage frais, curd cheese, sour cream and sugar in a bowl and mix together thoroughly. In another bowl, whisk the eggs until frothy, then gently fold into the cheese mixture. Stir in the orange and lemon juice and zest.
  5. Pour the filling into the pastry case and bake for 1¼–1½ hours. Check the filling is cooked by inserting a skewer into the centre – when removed it should be clean. Leave to cool on a wire rack for about 30 minutes before removing from the flan tin. To finish, warm the marmalade in a pan and strain through a sieve. Spoon over the cheesecake before serving.
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