St Clements cheesecake

Preparation info
  • Serves


    • Difficulty


Appears in
Mark Hix on Baking

By Mark Hix

Published 2012

  • About

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

  • 200 g butter, cut into small pieces and slightly softened, plus extra for greasing
  • 100 g icing sugar


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.

Butter a 20 x 4cm deep loose-bottomed flan tin. Roll out the pastry on a floured work surface to a large circle, 3-4mm thick. Use