Baked chocolate and clementine cheesecake

A decadent chocolate cheesecake with a festive twist of clementines, chocolate orange and ginger.

Serves: 12

Preparation time: 15 minutes

Cooking time: 1 hour and 5 minutes

Cooling time: At least 2 hours or overnight

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You will need

Preheat the oven to 160°C, fan 140°C, gas mark 3. Grease a 23cm round springform tin with a little melted butter and line with baking parchment.
Crush the biscuits and mix with the melted butter. Press into the base of the tin and let set in the fridge.
Meanwhile, gently melt the chocolate and chocolate orange thins together.
Put the sugar, soft cheese, mascarpone and eggs in a mixing bowl and pour in the melted chocolate. Beat well with a spoon, then gently tap the bowl on the work surface to remove any air bubbles.
Pour onto the biscuit base and decorate with the clementine slices. Place the tin on a baking sheet and bake for 1 hour, until set.
Turn off the oven and leave the cheesecake to cool with the door ajar. Chill until ready to serve.

Cook's tip: If clementines are not in season, you can use Sainsbury's sweet and juicy easy peelers instead.

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