Clementine Mousse Cheesecake

• FOR THE CANDIED CLEMENTINES:
• 3 whole Clementines, Well Washed And Dried
• 2 cups Granulated Sugar, Plus More To Dredge Candied Slices
• 4 cups Water
• FOR THE CHEESECAKE:
• 34 whole Golden Oreos, Processed To Fine Crumbs (cream And All)
• 6 Tablespoons Melted Butter
• 3 packages (8 Oz. Size) Cream Cheese, At Room Temperature
• 1 cup Granulated Sugar
• 1-1/2 Tablespoon All-purpose Flour
• 2 teaspoons Vanilla Extract
• 3 whole Eggs
• FOR THE MOUSSE:
• 2-1/2 Tablespoons Cold Water
• 1 envelope (about 1/4 Oz. Size Or 2 1/4 Teaspoons) Unflavored Gelatin
• 1-1/4 cup Clementine Curd (Recipe On My Blog Or In My TK Recipe Box), Divided
• 1 cup Chilled Heavy Whipping Cream

1. Notes: This recipe can be divided up over several days. You can make the clementine curd and candied clementines in advance. Make the cheesecake the day before you want to assemble the dessert. Then make the mousse and assemble the cake with enough time to chill before serving.
2. For the candied clementine slices:
3. (If you make these in advance, keep them in their syrup and store in the fridge. When ready, gently heat them again, remove the slices, and proceed with the drying procedure.)
4. Cut each clementine into 6 horizontal slices. Remove any seeds carefully. Preheat the oven to 200u0b0F and place a cooling rack over a baking sheet on the center rack. Prepare a plate of sugar and set it aside.
5. Heat the sugar and water in a saucepan (wide enough for the slices to sit in a single layer) over medium heat, stirring until the sugar dissolves. Place the slices in in a single layer and gently simmer them for 40-50 minutes, turning them once. The white bits should begin to get transparent. Pull them out of the syrup with tongs and place them on the cooling rack to dry for around 1 hour to 1 hour 15 minutes, or until they're no longer sticky to the touch. Gently dredge them through the plate of sugar, shaking off excess, to coat any sticky portions. Cool completely.
6. For the cheesecake:
7. Preheat the oven to 350u0b0F. Lightly grease a springform cheesecake pan.
8. Combine the cookie crumbs and melted butter in a small bowl. Toss with a fork to moisten all of the crumbs. Using a flat-sided glass, press into an even layer covering the bottom and sides of your cheesecake pan (you want it to be tall-try to get to about 2 1/2-3 inches high-and a little thicker than for your usual cheesecake, maybe 1/4 inch thick so it won't crumble). Bake the crust for about 6 minutes and let it cool as you make your cheesecake filling.
9. In a large bowl, beat the cream cheese and sugar on medium-high speed until well blended. Beat in the flour. Add in the vanilla and beat until well incorporated, scraping down the sides of the bowl as needed. Beat in the eggs one at a time, scraping down the bowl between each addition. Pour the filling into your crust.
10. Bake until the top is lightly browned, puffed and cracked at the edges, and the center moves only very slightly when the pan is lightly shaken (about 40 minutes). Check while baking periodically and put a pie shield (or strips of foil) around the top of your pan to protect the crust edges if they're getting too dark. Just don't let the shield/foil touch the crust-it's delicate and might crumble. When you pull the cheesecake out, you can use a sharp knife to score a circle around the top of the cheesecake about 1 inch inside the crust so that as it cools and chills/sinks, it won't pull the crust in too much. Don't worry if it's pretty, because you won't be able to see it in the finished product! Let cheesecake cool completely on a wire rack before chilling it in the fridge for at least 3 hours.
11. For the mousse:
12. Pour cold water into small saucepan. Sprinkle the gelatin evenly over the water and let it stand to soften for about 15 minutes. Meanwhile, place 7/8 cups of the clementine curd in large bowl. Stir the remaining 3/8 cup curd in another small saucepan over medium-low heat until very warm.
13. Stir the gelatin mixture over medium-low heat until the gelatin is dissolved and the liquid is clear (do not boil, or the gelatin may not set up your mousse anymore). Whisk the warm gelatin mixture into the 3/8 cup of warm curd. Then gradually whisk this gelatin-curd mixture into the curd in the large bowl. Let this cool slightly while you make your whipped cream.
14. Using an electric mixer, beat the heavy cream to stiff peaks (it helps to use a chilled bowl and whisk). Fold around 1/3 of this cream into the curd to lighten it, and then fold the rest in gently. Pour the mousse over the cheesecake and chill it to set.
15. Top the cake with candied clementines and serve with fresh whipped cream (I whip up about a cup of cream with about 2-3 tablespoons of powdered sugar to make mine-it's a good use for leftover cake and is lovely with the cheesecake!).

candied clementines, clementines, sugar, water, golden oreos, butter, cream cheese, sugar, allpurpose, vanilla, eggs, mousse, water, unflavored gelatin, clementine, chilled heavy whipping cream

Taken from tastykitchen.com/recipes/desserts/clementine-mousse-cheesecake/ (may not work)