Clementine cheesecake

Clementine cheesecake

Total: 5 hr 5 min. | Active: 50 min.
Nutritional value / piece: 266 kcal
, Fat: 15 g
, Carbohydrate: 30 g
, Protein: 6 g

Clementines are too often underrated. Did you know that they contain virtually no pips? This cheesecake showcases the clementine perfectly. Our illustrated step-by-step guide will help you follow the recipe!


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


oil, for brushing


50 g butter
50 g dark chocolate, 64% cocoa
220 g chocolate biscuits (e.g. Chocolate Chip Cookies)

Quark filling

2 clementines
500 g half-fat quark
2 bags instant gelatine, approx. 15 g each
2 fresh egg whites
1 pinch salt
1 tbsp sugar


3 clementines
1 ½ dl water
150 g sugar


2 tbsp unsalted, shelled pistachios
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For a spring form tin approx. 20 cm in diameter

How it's done

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Brush the spring form tin with a little oil, line with cling film.


Cut the butter into pieces, roughly chop the chocolate. Place both in a thin-sided bowl and suspend over the gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the butter and chocolate and stir until smooth.

Blitz the biscuits in a food processor or crush finely in a plastic bag using a rolling pin. Add the biscuits to the chocolate and butter mixture and mix.

Place the spring form tin on a cake plate, spread the biscuit mixture over the base, press down firmly with the base of a glass and chill for approx. 15 mins.

Quark filling

Rinse the clementines in hot water and pat dry. Grate the zest of the clementines and squeeze out approx. 100 ml of juice. Combine with the quark and gelatine.

Beat the egg whites with the salt until stiff, add the sugar, continue beating for a moment until the egg whites turn glossy. Carefully fold the egg whites into the quark mixture and spread over the biscuit base. Cover the cheesecake and leave to set in the fridge for approx. 4 hrs.


Rinse the clementines in hot water, pat dry and cut into slices approx. 4 mm thick.

Bring the water to the boil with the sugar. Add the clementines, reduce the heat and simmer for approx. 10 mins. Remove the clementines from the syrup, drain and place on a rack to cool. Repeat this step once more.


Remove the tin. Top the cheesecake with the clementines. Roughly chop the pistachios and scatter them over the top.

Good to know
Prepare: Prepare the cheesecake approx. half a day in advance, cover and keep in the fridge.


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