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Ingredients
- Crust:
- 1 package speculoos cookies
- 1/4 cups almonds, toasted
- 1/2 stick butter, melted
- Filling:
- 2 packages (8 ounces each) light cream cheese, softened
- 4 tablespoons honey
- 2 teaspoons clementine zest
- juice of 1 clementine
- 1/4 cup greek yogurt
- 2 large eggs
- Candied Clementines
- 8 clementines
- 2 cups sugar
- 2 cups water
- cinnamon stick
- rosemary sprig
Preparation
Step 1
for the crust: Preheat oven to 350°F. Quickly pulse the cookies in a food processor. Add almonds and process until coarsely chopped. Stir in the melted butter, blending until crumbs are moistened.
Press crumb mixture onto bottom of a 8-inch springform pan. Bake about 10 minutes until set. Set aside.
for the filling: In the bowl of a mixer beat the cream cheese, honey and clementine zest together until the batter is smooth. Beat in greek yogurt and then eggs, beating until combined. Pour filling into crust. Bake about 50 minutes until center is slightly jiggly. Remove from oven and let sit for ten minutes. After ten minutes, release the clasp on the springform pan, but don’t remove it. After another 10 minutes you can remove the springform ring.
for the candied clementines: Slice the clementines into approximately 1/4” thick circles. Bring the water to a boil, add the sugar and stir to dissolve. Once the sugar has dissolved, turn the heat down to a simmer add the clementine slices, cinnamon stick and rosemary, let them cook for about 25 minutes then remove to a parchment or silpat lined tray to dry. Once dry you can arrange them on top of the cheesecake. You'll also have a syrup from the clementine cooking liquid. You can drizzle it over top the cheesecake or use it with ice cream, yogurt, fresh fruit. Or use it to make your own clementine-cinnamon soda or cocktail. It'll store covered in the fridge for about a week.