Number of Servings: 1 Cheesecake
Prep Time: 30 Minutes
Cook Time: 45 Minutes
1 graham wafer crust
2 cream cheese (250 g)
1/2 cup sugar
1/2 teaspoon vanilla
2 teaspoon ginger, ground
1 can clementines (drained with juice reserved)
1/4 cup Butter (FOR TOFFEE GLAZE)
1/2 cup light muscovada sugar or regular dark brown sugar (FOR TOFFEE GLAZE)
1 1/4 cup heavy whipping cream plus reserved juice (FOR TOFFEE GLAZE)
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. Toffee Glaze
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.
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.
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.
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).