St Clements Cheesecake (No Bake)
A certain supermarket used to do a St Clements cake a few years ago and it was so delicious. They discontinued it for some strange reason, so I have tried to re-create it in cheesecake form (I will definitely do a cake version at some point!).
St Clements is basically just orange and lemon- but it goes so well together. The tangy lemon and the sweetness of the orange is perfect and this cheesecake makes a great Summer dessert.
Orange curd can be a bit hard to find (I found mine at my local garden centre!) but it really is worth keeping an eye out for it. It tastes AMAZING and I don’t understand why it isn’t as popular as lemon curd. However, you can substitute the orange curd for Marmalade. I believe they also do a shredless version for those of you like me who don’t like the orange zest in the Marmalade (I find it way too bitter). You could also just use Lemon curd if you want, but then it wouldn’t be a St Clements cheesecake!
I wanted to use mascarpone cheese for this cheesecake as ordinary cream cheese already has a tangy flavour and I thought there would be enough tang with the lemon and orange flavours. Mascarpone gives a richer, creamier cheesecake whereas cream cheese gives you the classic tangy flavour. You can use either- or even use half and half, it’s totally up to you. Just make sure you use full-fat cheese as otherwise the cheesecake won’t set properly.
I love the little pockets of orange and lemon curd hidden in the centre. Be careful not to get the orange/lemon curd too close to the edge otherwise it will ooze out and make a sticky mess!
I like a thick biscuit base, but if you prefer a thinner base just halve the ingredients. So use 175g Digestives and around 85g-90g of melted butter.
I decorated the cheesecake using some whipped cream and a closed star nozzle, then placed some sliced oranges and lemons onto the rosettes. This is entirely optional of course. If you wanted, you could leave it plain or just put some orange/lemon zest over the top.
Enjoy!
Adrianna x
St Clements Cheesecake (No Bake)
A creamy no-bake cheesecake with pockets of orange and lemon curd on a digestive biscuit base decorated with whipped cream and orange and lemon slices.
For the Digestive Biscuit Base:
- 175 gm Butter (Melted)
- 350 gm Digestive Biscuits (Approx 23 biscuits)
For the Cheesecake:
- 750 gm Mascarpone or Full-fat Cream Cheese
- 275 ml Double Cream
- 75 gm Icing Sugar
- 3-4 tbsp Lemon Curd
- 3-4 tbsp Orange Curd or Marmalade (I used Mrs Bridges Orange Curd)
For the Decoration:
- 200 ml Double cream (Whipped)
- 2 tbsp Icing Sugar
- 1 Lemon (Sliced)
- 1 Orange (Sliced)
To make the Digestive biscuit base:
Place the digestive biscuits and melted butter into a food processor and blitz until the mixture resembles wet sand. Alternatively, place the biscuits in a bowl or food bag and bash with a rolling pin, then mix in a bowl with the melted butter.
Press the biscuit mixture firmly into an 8"/20cm springform or loose-bottomed tin. Set aside.
To make the Cheesecake filling:
Mix together the Mascarpone/Cream cheese and icing sugar for around 30 seconds. Add the double cream and whip for another 20-30 seconds or until the mixture is thick enough to coat the back of a spoon.
Put half of the cheesecake mixture onto the biscuit base, then alternate 3-4 teaspoons each of lemon and orange curd/marmalade around the centre. Be careful not to get too close to the edge otherwise it will ooze out of the cheesecake.
Place the remaining cheesecake filling over the lemon/orange curd and refrigerate for at least 5 hours, preferably overnight.
To Decorate:
Place the whipped cream in a piping bag with an closed star nozzle, and pipe rosettes around the cheesecake.
Place the orange and lemon slices in the centre of each rosette. Enjoy!
You can use either a springform tin or a loose-bottomed tin
The biscuit base can easily be halved for a thinner base
Use Mascarpone for a creamier, richer cheesecake or full-fat cream cheese for a classic tangy cheesecake flavour.
For best results, refrigerate overnight
To remove the cheesecake from a loose-bottomed tin, run a knife along the edge of the cheesecake, then firmly but carefully push the bottom of the tin upwards. Run a thin knife underneath the biscuit base to remove it and place onto a plate
This cheesecake will last for 3-4 days in the fridge
