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St Clements Cheesecake
St Clements Cheesecake is a traditional British recipe for a classic cheesecake of a Mascarpone cheese, cream cheese, caster sugar, egg, orange zest, lemon zest and lemon juice mix that's baked on a digestive biscuit base, refrigerated to cool and finished with cream. The full recipe is presented here and I hope you enjoy this classic British version of: St Clements Cheesecake.
prep time
30 minutes
cook time
50 minutes
Total Time:
80 minutes
Additional Time:
(+cooling)
Serves:
10
Rating: 
Tags : Cheese RecipesBaking RecipesCake RecipesBritish Recipes
St Clements refers to oranges and lemons and the name is derived from the nursery rhyme 'The Bells of St Clements'; specifically the first line of that nursery rhyme, which goes:
"Oranges and Lemons" say the Bells of St Clements. As a result, in rhyming slang any mixture of oranges and lemons is known as a 'St Clements', hence the name of this cheesecake.
Ingredients:
250g
digestive biscuits, crushed
80g butter, melted
500g Mascarpone cheese (or use this site's recipe for
home-made mascarpone)
200g cream cheese (or you can use my
home-made cream cheese recipe to prepare your own)
150g golden caster sugar
3 large eggs
1 egg yolk
finely-grated zest of 1 orange
finely-grated
zest of 1 lemon
juice of 1 lemon
150ml double cream
1/2 tsp vanilla extract
Method:
Add the butter to a bowl and mix-in the crushed biscuits (they should be a fine powder). Press 2/3 of the crumb mixture into the base of a 22cm loose-bottomed cake tin and set aside in a cold place to set (the fridge for 3 hours is ideal).
Add the Mascarpone, cream cheese, caster sugar, eggs and egg yolk in a bowl and beat until smooth and well combined (easier with a mixer) then add the lemon and orange zests. Now fold in the cream, lemon juice and vanilla extract.
Tip the cheese mixture on top of the crumb base and spread evenly with a spatula. Place the cake tin in a roasting tin and add water so it come half way up the sides of the cake tin. Place in an oven pre-heated to 140°C and bake for 50 minutes before switching the oven off and allowing the cake to cool naturally in the oven.
When the cake is completely cold remove from the tin and press the reserved biscuit crumbs all the way around the edge.
