Indulgent cheesecake squares, with a delicious gingersnap cookie crust and a golden clementine drizzle, are even more delightful when served with a cup of hot tea. Pictured with our Lingonberry Linzer Stars.
Clementine Jam–Swirled Cheesecake Bites
Makes approximately 36 squares
Ingredients
- 1½ cups gingersnap crumbs (approximately 30 cookies)
- ¾ cup plus 3 tablespoons granulated sugar, divided
- ½ teaspoon fine sea salt, divided
- ¼ cup unsalted butter, melted
- ¼ cup water
- 1 tablespoon unflavored gelatin
- 2 (8-ounce) packages cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon fresh clementine zest
- 2 tablespoons fresh clementine juice
- 1 teaspoon vanilla extract
- 2 tablespoons Clementine Jam (recipe follows)
Instructions
- Preheat oven to 350°. Spray a 9-inch square baking pan with cooking spray and line with parchment paper, letting edges hang over sides of pan to use as handles. Spray again with cooking spray.
- In a large bowl, stir together gingersnap crumbs, 3 tablespoons sugar, and ¼ teaspoon salt until well combined. Stir in melted butter until well combined. Transfer crumb mixture to prepared baking pan. Using a small straight-sided measuring cup, press crumb mixture in an even layer into bottom of baking pan.
- Bake crust until fragrant and dry, 8 to 10 minutes. Let cool for 30 minutes on wire rack.
- Place ¼ cup water in a small saucepan. Sprinkle gelatin over water, and let stand for 10 minutes. Heat over low heat, stirring constantly, until gelatin dissolves.
- In a large bowl, beat together cream cheese, condensed milk, clementine zest, and juice, and remaining ¾ cup sugar with a mixer at medium speed until combined and smooth. Beat in vanilla extract and remaining ¼ teaspoon salt. Reduce speed to low; beat in warm gelatin mixture until well combined. Pour filling mixture over prepared crust.
- Place Clementine Jam in a piping bag and cut off tip. Pipe Clementine Jam in thin lines over filling. Using a wooden pick, swirl Clementine Jam with filling.
- Refrigerate for at least 4 hours or overnight.
- Using parchment overhang, carefully lift cheesecake from pan onto a cutting surface. Using a hot dry knife, trim edges and cut cheesecake into (1½-inch) squares. Serve cold.
Clementine Jam
Makes approximately 2 cups
Ingredients
- 1½ pounds clementines, peeled and seeded
- 1 cup granulated sugar
- ¼ teaspoon fine sea salt
- ¼ cup water
- 3 tablespoons cornstarch
Instructions
- In the container of a blender, pulse clementines until almost smooth.
- In a medium saucepan, stir together clementine puree, sugar, and salt over medium heat. Cook, stirring frequently until mixture boils and reduces slightly, 10 minutes.
- In a small bowl, whisk together ¼ cup water and cornstarch. Add to clementine mixture; bring to a boil. Whisk mixture until thickened, 3 to 5 minutes. Remove from heat.
- Divide jam between 2 clean, sterilized ½-pint jars with lids, leaving ¼ inch headspace from top. Wipe jar rims and secure lids. Refrigerate and use within 2 weeks.
The Clementine Cheesecake Bites came out so delicious & refreshing! Everyone loved them, especially me. When I get my TeaTime Magazine everyone knows not to disturb me. I sit down & read it cover to cover. It’s my absolute “me time” I thoroughly enjoy it!!!