• 75g unsalted butter, melted
  • 200g ginger snaps
  • 150g smooth dark chocolate
  • 100g Lindt Lindor Orange Milk Chocolate
  • 100g caster sugar
  • 200g full-fat soft cheese
  • 250g mascarpone
  • 3 medium free-range eggs, beaten
  • 2 clementines, unpeeled and sliced into thin rounds


  1. 1

    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.

  2. 2

    Crush the biscuits and mix with the melted butter. Press into the base of the tin and leave to set in the fridge.

  3. 3

    Meanwhile, gently melt the chocolate and chocolate 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. Gently tap the bowl on the work surface to remove air bubbles.

  4. 4

    Pour on to 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 to cool with the door ajar. Chill until ready to serve.

Nutritional Details

Each serving provides
  • Energy 1712kj 409kcal 20%
  • Fat 28.4g 41%
  • Saturates 17.6g 88%
  • Sugars 24.4g 27%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 1557kj/372kcal

Each serving provides

31.4g carbohydrate 2.2g fibre 6.1g protein

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