- Serves: 10
- Cook Time: 50 minutes plus 3½ hrs cooling and overnight chilling
- Prep Time: 40 minutes
- Effort: medium
For the base
- 50 g butter
- 140 g gingernut biscuits, finely crushed
For the filling
- 600 g soft curd or cream cheese, at room temperature
- 170 g golden caster sugar
- 3 tbsp cornflour
- 1½ tsp finely grated lime zest
- 2 tsp lime juice
- 1 tsp vanilla extract
- 3 large eggs, beaten
- 200 g half-fat creme fraiche
For the satsuma topping
- 4-5 satsumas, not too big
- 25 g icing sugar
- 100 g Greek yogurt of half-fat creme fraiche
1. For the base: preheat the oven to 180C/160C fan/gas 4. Line the bottom of a 20cm springform tin with baking parchment.
2. Melt the butter in a small pan, then stir in the crushed ginger biscuits. Tip the mixture into the tin and press down to evenly cover the base. Place on a baking sheet and bake for 10 minutes. Remove and turn the heat up to 240C/220C fan/gas 9.
3. For the filling: beat the soft cheese with an electric mixer on low speed, until smooth. Whisk in the sugar a third at a time, then the cornflour, still on low speed. Whisk in the lime zest and juice and vanilla extract, then gradually beat in the eggs, scraping the sides of the bowl when done. Whisk in the crème fraîche, then transfer the mixture to the tin. Gently shake the tin so the filling levels out.
4. Bake for 10 minutes, then lower the heat to 110C/fan 90C/gas ¼ and bake for a further 25 minutes. The centre of the cheesecake should be slightly wobbly. Dont overcook at this stage or the cake will be too firm. Turn the oven off and leave the cheesecake in the oven for 2 hours, then open the door and leave to cool for another 1 hour. Remove and when completely cool, cover and chill overnight.
5. For the satsuma topping: using a sharp knife, slice all the pith and peel away from the fruit. Slice each one into about 4 slices. Lay the slices on a baking sheet or board and sprinkle generously with icing sugar.
6. Heat a large heavy-based frying pan over a high heat. Lay the slices, sugared-side down, in the hot pan and leave undisturbed to caramelise underneath for about 3 minutes. Turn the satsuma slices and leave in the pan for another 30 seconds. Transfer them, caramelised-side up, to a sheet of kitchen paper to drain and cool. (This can be done 2-3 hours ahead.)
7. About an hour before serving, take the cheesecake out of the fridge. Loosen the sides from the tin with a round-bladed knife, then release it from the tin. Lift the cheesecake onto a large flat serving plate, removing the lining paper as you do.
8. Spread the yogurt (or crème fraîche) over the top of the cheesecake, then arrange the cooled satsuma slices around the top outer edge and lay a few in the centre.
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