Clementine Cheesecake
Ingredients
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- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter – melted
- 1/4 teaspoons fine salt
- 32 ounces cream cheese – softened
- 1 cups granulated sugar
- 3/4 cups sour cream – at room temperature
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons clementine zest
- 2 tablespoons clementine juice
- 1 teaspoons vanilla extract
- 4 large large eggs – at room temperature
- 8 cups hot water
- 3/4 cups clementine juice
- 1/3 cups granulated sugar
- 1 1/2 tablespoons cornstarch
- 1 pinch fine salt
- 1 tablespoons unsalted butter
- 1 teaspoons clementine zest
- clementines – peeled and segmented (for serving)
Instructions
1. Heat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty foil and line the base with parchment; set aside a large roasting pan for a water bath.
2. Make the crust: In a bowl, combine the graham cracker crumbs, unsalted butter, and fine salt until evenly moistened. Press firmly into the bottom of the springform pan. Bake until lightly fragrant, 8–10 minutes, then cool on a rack. Reduce oven temperature to 325°F (165°C).
3. Prepare the filling: In a mixer, beat the cream cheese and granulated sugar on medium speed until smooth and fluffy, 2–3 minutes, scraping the bowl. Mix in the sour cream, cornstarch, clementine zest, clementine juice, and vanilla extract until just combined. Beat in the large eggs one at a time on low speed until incorporated; do not overmix.
4. Pour the filling over the cooled crust and smooth the top. Set the pan in the roasting pan and place both on the oven rack. Pour the hot water into the roasting pan to come halfway up the sides of the springform. Bake at 325°F until the edges are set and the center wobbles slightly, 55–70 minutes.
5. Turn off the oven, crack the door, and let the cheesecake rest in the oven for 1 hour. Remove the pan from the water, discard foil, and cool on a rack for 1 hour. Run a thin knife around the edge, then cover and refrigerate until fully chilled, at least 4 hours or overnight.
6. Make the topping: In a small saucepan, whisk the clementine juice, granulated sugar, cornstarch, and fine salt until smooth. Cook over medium heat, whisking, until bubbling, translucent, and thickened, 3–5 minutes. Remove from heat and whisk in the unsalted butter and clementine zest. Cool to room temperature, stirring occasionally.
7. Finish: Release the cheesecake from the pan and transfer to a serving plate. Spread the cooled topping over the chilled cheesecake in an even layer. Top with clementines, if using. Chill 30 minutes to set before slicing.
Clementine cheesecake marries the lush, velvety texture of classic baked cheesecake with the bright, floral sweetness of clementines. The filling is gently perfumed with zest and a kiss of juice, so the citrus lifts without curdling the custard. A glossy clementine topping adds a vivid, jewel-like finish that contrasts beautifully with the buttery graham cracker crust.
Cheesecake itself has ancient roots, but the cream cheese–based, oven-baked style is a hallmark of American baking. Incorporating clementines is a modern, seasonal twist popular in winter when these seedless mandarins peak in aroma and sweetness. Over time, bakers have adopted citrus toppings, curds, and candied slices to showcase clementines’ delicate character without overwhelming the classic cheesecake’s balance.