On my 'to try'-list

I saw this recipe this week and it looked so easy and yummie that I decided: I'm going to make a cake! And no that not a common thought in my head because I started hating kitchens ever since I'm a total disaster when I'm cooking. But every onces in a while things work out and I hope that they will when I make this.

Cheescake with clementines and 'speculaas'

The ingredients in this recipe are for 4 people.

Ingredients

For the crust:
• 200 g 'speculaas'
• 50 g butter (min)For the mousse:
• 500 g of cottage cheese
• 4 gelatine leaves
• 2 clementines (for juice)
• 3 dl cream
• 50 g of powdered sugarFor the finish:
• 6 clementines (seeded)
• 3 large tablespoons of apricot jam

Preparation
For the crust:
• Melt the butter in a saucepan over low heat. Do not let it sparkle and color.
• Break the biscuits into pieces and put them in a blender. Grind the pieces into fine crumbs.
• Pour the melted butter and mix.
• Take the pie tin and cover the bottom with a round of baking paper. Cut it so it fits.
• Spoon the mixture into the tin. Flatten into a smooth bottom.
• Place the tin in the refrigerator so that the bottom can cool for fifteen minutes.

For the mousse:
• Fill a bowl with cold water and put the gelatine sheets to soak. (Use gelatin sheets that weigh approximately 3.5 g each.)
• Take a large mixing bowl and add the cheese.
• Press the juice from the clementines and add it to the cheese. Add the powdered sugar and mix with a whisk. Taste and add sugar to personal taste.
• Heat a small amount of cream in a saucepan. (Count about 1/6 of the cream) You can then solve the gelatine into the cream. Remove pan from heat immediately. Do not allow the cream to boil.
• Take a second mixing bowl and whisk the remaining cream with a large whisk half-stiff. (Similar to the thickness of yogurt.)
• Pour the cream and gelatin with the whipped cream, add the mixture of cottage cheese and clementinesap. Mix everything carefully to a smooth mixture.
• Take the tin out of the refrigerator. Pour the cheese mixture into the tin.
• Cover the dish with a sheet of plastic wrap and put them in the refrigerator. Let the cake cool patiently. (Allow 1 to 2 hours)

To finish:
• Melt the apricot jam into a running fruit sauce.
• Peel the clementines.
• Take the cheesecake out of the refrigerator.
• Arrange the slices on top of the cake. Work in circles towards the center.
• Use a kitchen brush to glace the top layer segments with melted jam. This gives the cake a nice shine.
• Place the cake in the fridge.

And ready to serve!
Hope you enjoy and let me know how it turned out when you try it...

Source photo: click on photo


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Ines