Preheat oven to 150°C. Prepare a springform tin by wrapping the outside of the tin, on the bottom and sides, first with tinfoil and then twice with clingwrap to render it waterproof.
For the base:
Finely blitz tennis biscuits in a blender. Add melted butter and castor sugar.
For the filling:
Mix the cream cheese and sugar in a blender until smooth. Add the eggs, one by one, then the cream, lemon juice and ClemenGold zest and blend until smooth.
For the preparation of Clemengold segments:
Peel and remove the individual segments of 4 ClemenGold. Cut the outer membrane of each segment lengthwise on the inner curve with a sharp knife and remove the pith and outer membrane.
Press the biscuit base into the prepared springform tin. Add the filling and place the tin in a water bath.
Bake the cheesecake at 150°C for about 90 minutes or until it is firm to the touch. Remove from the oven, cool to room temperature and transfer the cake to the fridge until set.
Decorate with prepared ClemenGold segments and drizzle with ClemenGold coulis (optional).
Brought to you by ClemenGold
Recipe conceptualised by Rozanne Taljaard for ClemenGold. For more recipes visit their website.