ASDA part of the Wal-Mart family

• 200g Asda Gingernuts
• 100g butter, melted
• 6 clementines
• 100g Asda Full-Fat Soft and Creamy Cheese
• 2 x 250g pots Asda Mascarpone
• 300ml Asda Double Cream
• 2 large free-range egg whites
• 100g caster sugar
• 2tbsp icing sugar

1 Line a 20cm square cake tin with a double layer of baking paper, making high sides. Put the gingernuts in a freezer bag and crush. Mix with the melted butter and press down evenly in to the base of the tin. Chill.

2 Finely grate the zest and squeeze the juice of 2 clementines into a large bowl. Mix in the soft cheese and mascarpone. Whip the cream until it’s firm, but not too stiff, and fold in.

3 In a clean bowl, whisk egg whites until stiff. Add the caster sugar by the tablespoon, whisking after each addition. Fold into the cheese mixture. Spread on top of the biscuit base and cover and chill for at least 4 hours.

4 Preheat oven to 200C/180C Fan/Gas 6. Thinly slice the remaining clementines and put on a grill rack. Dust with icing sugar and bake for 5 minutes or until caramelised. Leave to cool.

5 Lift the cheesecake from the tin and remove the paper from the sides. Decorate with caramelised clementines.