Cheesecake with Gingersnap Crust

Clementines from Spain are delicious citrus fruits grown in the rich, fertile oil on the east and southern coasts of Spain. They are available from November through March and at the peak of sweet delectability in December and January (now!).

These fruits are a good source of folate, fiber, potassium, and of course, vitamin C. You can find clementines in the produce section of select grocery stores.

This yummy cheesecake uses Clementines from Spain. It was provided by Chef Ceci Carmichael. You can learn more about Ceci and clementines at clementinesfromspain.com.

Ingredients

For the crust:

• 3 cups gingersnap crumbs
• 1/4 cup of golden brown sugar
• 2 teaspoons Clementines from Spain zest
• 6 tablespoons melted butter

For filling:

• 4- 8 oz. packages of cream cheese, room temperature
• 1 cup sour cream
• 1 1/2 cups sugar
• 3/4 cup Clementines from Spain juice
• 4 tablespoons Clementines from Spain zest
• 3 tablespoons flour
• 5 large eggs, room temperature

Directions

Preheat oven to 325 degrees F.

To prepare the crust:

In a large bowl, mix together gingersnap crumbs, brown sugar, Clementines from Spain zest and melted butter until mixture resembles wet sand. Transfer mixture to 9” spring form pan and press down so that the crumb mixture covers bottom evenly and comes up the sides of the pan an inch. Place in refrigerator until ready to fill.

To prepare the filling:

In a large bowl using electric mixer, blend cream cheese and sour cream until smooth. Gradually add sugar, Clementines from Spain juice, Clementines from Spain zest and flour, making sure to scrape down the sides of bowl. Mix thoroughly.

Add eggs one at a time, continuing to blend until mixture is smooth.

Remove crust from refrigerator and fill with cream cheese mixture.

Place in the center rack of oven and bake for 1 hour and 15 minutes or until lightly golden and firm in the center.

Top with Clementines from Spain slices.

Photo credit: Clementines from Spain