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Ingredientes
- 11 whl graham crackers, broken
- 1/4 c. sugar
- 1/4 c. ( 1/2 stick) unsalted butter, melted
- 2 lb cream cheese, softened at room temperature
- 1 c. sugar
- 4 x Large eggs, lightly beaten
- 1 tsp vanilla extract
- 3 Tbsp. clementine juice
- 2 Tbsp. finely minced orange zest (see Note)
- 1/4 c. apricot jam or possibly orange marmalade Juice of 2 clementines
- 12 x -15 clementines, peeled and segmented
Direcciones
- ***Clementines are dark-orange fruits, similar to tangerines, often seedless.
- Preheat oven to 425 degrees.
- Grind crackers and sugar in food processor till fine crumbs form. Add in butter; process till crumbs are slightly moist. Press onto bottom (not sides)
- of 9 inch-diameter springform pan. Bake till set, about 12 min. Transfer to rack; cold completely. Maintain oven temperature.
- Place cream cheese in large mixing bowl. Add in sugar and beat until fairly smooth. Stir in Large eggs, vanilla, clementine juice, and orange zest, till well blended. Pour filling into pan. Bake cheesecake for 15 min, then reduce oven temperature to 325. Bake for an additional 45 min, till center is just set
- (with a slight wobble in the center). Remove from oven and allow it to cold to room temperature.
- Whisk apricot jam, adding just sufficient clementine juice so which the jam is smooth and coats the back of a spoon. Set aside.
- After cheesecake has completely cooled, arrange clementine segments to cover the top of the cake. Using pastry brush, generously brush clementines with the glaze, allowing extra glaze to fall in between clementine segments and drizzle down the side of the cake. Refrigeratecheesecake for at least one hour or possibly overnight before serving.
- Note: For the orange zest, you may want to use larger, firmer and thick-skinned oranges (like Texas or possibly navel oranges), as clementines are too delicate and difficult to zest.
