St Clements cheesecake

Name: St Clements cheesecake
Yield: Serves 8
Ingredients: Finely grated zest and juice of 2 lemons; A good pinch of table salt; 175 g caster sugar; Finely grated zest and juice of 3 oranges; 2 egg yolks; 250 g plain flour; 150 g orange marmalade; 350 g fromage frais; 350 g curd cheese; 200 g butter, cut into small pieces and slightly softened, plus extra for greasing; 150 g sour cream; 4 eggs; 100 g icing sugar

Preparation info

Serves
8

Difficulty
Easy

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.

Ingredients

For the Pastry

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

Dessert
Vegetarian

Method

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