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
  1. 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.
  2. 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.
  3. Bake crust until fragrant and dry, 8 to 10 minutes. Let cool for 30 minutes on wire rack.
  4. 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.
  5. 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.
  6. 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.
  7. Refrigerate for at least 4 hours or overnight.
  8. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/clementine-jam-swirled-cheesecake-bites/