Clementine Cheesecake

1. Mix biscuit crumbs and butter. Line a large deep tart pan evenly with crumbs.
2. Sprinkle gelatin over lemon juice and allow to stand for 1 minute. Microwave on high for ½ minute and whisk to dissolve. Cool slightly.
3. Beat cream cheese until fluffy. Add Greek yoghurt, gelatin mixture, vanilla, icing sugar and cream.
4. Beat mixture well until thick and fluffy.
5. Pour over base, smooth the top and refrigerate to set.
6. Thinly slice the clementine, remove peel, and lay slices over the top of the cheesecake layer.
7. For jelly: Dissolve gelatin in 2 Tbsp of the clementine juice. Set aside.
8. Combine remaining jelly ingredients in a saucepan and simmer until reduced by half. Add gelatin and mix to dissolve.
9. Allow mixture to cool slightly then pour over set cheesecake and allow to set.
10. Unmould and serve once fully set.

Cook’s tip’s:

• Store sugar in a jar with a few strips of clementine peel and use flavoured sugar in baking recipes.
• Freeze segments of clementine and use in place of ice to chill water and summer drinks.