Serves 12

Rozanne Taljaard

 

INGREDIENTS

*Serving suggestion: segments of 4 ClemenGold, ClemenGold coulis (optional)

 

PREPARATION

Preheat oven to 150°C.
Prepare a springform tin by wrapping the outside of the tin, on the bottom and sides, first with tinfoil and then twice with clingwrap to render it waterproof.

 

FOR THE BASE

Finely blitz tennis biscuits in a blender.
Add melted butter and castor sugar.

 

FOR THE FILLING

Mix the cream cheese and sugar in a blender until smooth.
Add the eggs, one by one, then the cream, lemon juice and ClemenGold zest and blend until smooth.

 

PREPARATION OF CLEMENGOLD SEGMENTS

Peel and remove the individual segments of 4 ClemenGold.
Cut the outer membrane of each segment lengthwise on the inner curve with a sharp knife and remove the pith and outer membrane.

 

BAKING

Press the biscuit base into the prepared springform tin.
Add the filling and place the tin in a water bath.

Bake the cheesecake at 150°C for about 90 minutes or until it is firm to the touch.
Remove from the oven, cool to room temperature and transfer the cake to the fridge until set.

Decorate with prepared ClemenGold segments and drizzle with ClemenGold coulis (optional).