Ginger Clementine Cheesecake


1 cheesecake

Prep time


Cooking time


Total time






  • Crust:
  • 1 graham wafer crust

  • 2 cream cheese (250 g)

  • 1/2 cup sugar

  • Filling:
  • 1/2 teaspoon vanilla

  • 2 eggs

  • 2 teaspoon ginger, ground

  • 1 can clementines (drained with juice reserved)

  • Toffee Glaze Topping:
  • 1/4 cup Butter

  • 1/2 cup light muscovada sugar or regular dark brown sugar

  • 1 1/4 cup heavy whipping cream plus reserved juice


  • Add in about 1 teaspoon of cardamon to the graham crumbs, then melt the butter and then cover the bottom of the pan with the mixture, can use pre-bought too. Set this aside.
  • Mix cream cheese, sugar, vanilla until well blended.
  • Add eggs and ginger, blend well.
  • Pour into pan with crust (springforms work well, as do pie plates, or ramekins).
  • Bake at 350F for approx 40 minutes
  • Let cool then refrigerate for 3 hours. Arrange clementine pieces around the top in an expanding circle.
  • Toffee Glaze
  • Heat butter and sugar together until butter is completely mixed in. Add the juice reserved from the clementines and the cream.
  • Heat to a slow simmer, whisking so it doesn’t burn until liquid reduces significantly (by about 1/2).
  • It is ready when a ball forms when a teaspoon of the liquid is dropped into a glass of cold water.
  • Drizzle generously over cheesecake.
  • Top with whipped cream.


  • The spices can be put into the cheesecake itself, the crust of the topping. It’s all good. I’ve also done it with nutmeg, cinnamon and allspice
  • If there is more sauce than can go over the top of the cake serve it warmed on the side in a jug (can keep it liquid in a simmering water bath).