There’s more than one way to enjoy the perfect, adorable fruit that is a clementine. Enjoy this creamy dessert at your next special meal!
clementine curd cheesecake parfait
I just returned home from a lovely five day family reunion at Disney World in Florida. I am completely exhausted but it was so much fun! On the first day we took a side trip to Universal Studios so I could visit Harry Potter World and it was pretty much the best thing ever. I’m still daydreaming about the butterbeer (think root beer floats with a rich buttery aftertaste). Forgive me if this post is short and sweet but I really want to share this recipe with you. I have a feeling that the next few days will be quite busy as I catch up on work and get back to real life!
Back in August I made a blueberry passion fruit cheesecake parfait for Marcus Sammuelsson’s website and I’ve been daydreaming about it ever since. Recently I had a large bag of clementines on hand so I decided to make the recipe again with a few modifications- clementines instead of passion fruit and no blueberries. I garnished the dessert with candied clementine peel which is optional. This is a no-bake dessert that can be easily made in advance so it’s perfect for entertaining or a special occasion.
Clementine Curd Cheesecake Parfait
Ingredients
- 2 large eggs
- 3 large egg yolks
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 cup fresh squeezed clementine juice (approximately 10 clementines)
- optional: 1-2 drops orange food coloring
- juice of half a lemon
- 4 ounces unsalted butter, cubed and at room temperature
- 1 1/2 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon clementine zest
- 1 1/2 cup heavy cream
- 4 ounces cream cheese, room temperature
- 1/4 cup sugar
- splash pure vanilla extract
Instructions
- In a medium saucepan, whisk egg, egg yolks and sugar together until smooth. Whisk the corn starch together with a bit of clementine juice to create a slurry. Whisk the rest of the juice and the slurry into the egg mixture. Add the lemon juice and food coloring if using. Continue to whisk over medium heat until thick, 10-15 minutes. Aim for the consistency of pudding. Make sure the whisk hits the bottom of the pot to keep the bottom from burning- this is less likely to happen if you use a heavy-bottomed saucepan. Over low-heat, slowly whisk in the pieces of room temperature butter.
- Move the curd to a bowl, press plastic wrap against the top (to prevent a skin from forming) and allow it to chill in the refrigerator for at least 15-20 minutes. It will continue to thicken as it cools.
- In a small bowl, combine the graham cracker crumbs, melted butter and clementine zest. Set aside.
- In a stand mixer with the whisk attachment, combine the heavy cream and cream cheese until they're incorporated. Add the sugar and vanilla and then turn the speed up to high and allow the mixture to reach a stiff peak.
- In a decorative glass of your choice, layer the three components: start with the graham cracker crumbs, followed by the cheesecake filling, followed by the curd. Take care with each layer to make sure it looks relatively level and even, though it doesn't need to be perfect.
- Serve immediately or chill until ready to serve.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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Liren says
Welcome home, Jen, it sounds like you had a fabulous time with your family, I’m so glad. This parfait is such a head turner, my goodness! Gorgeous color in those layers!
Jennifer Farley says
Thanks, Liren! We had an awesome time though my feet are currently disputing this.
Laura (Tutti Dolci) says
All I want now is clementine curd! Gorgeous!
Chung-Ah | Damn Delicious says
So jealous of your trip!
Oh and this parfait is just gorgeous! I have a ton of clementines lingering in the fridge so you know I’ll have to make these soon!
Jennifer Farley says
It was fun times!
daisy says
What a lovely parfait! Very versatile! I can imagine so many flavor combinations that would work.
daisy
Kathryn says
This is really stunning!
Little Kitchie says
This looks gorgeous and delicious! So jealous you got to visit the Harry Potter world! Maybe a recipe for butterbeer coming up soon…? :)
Jennifer Farley says
I could try but I don’t know if my version would be as awesome!
Heather @ Sugar Dish Me says
I love clementines so much I’m not sure I could bear to juice them! But I probably could. Because um… cheesecake.
Jennifer Farley says
Exactly!
kristy @ the wicked noodle says
That is one gorgeous dessert, Jen!! WOW.
Jennifer Farley says
Thanks Kristy :)
Valerie says
So glad your clementine curd turned out so beautifully – this parfait looks amazing! (Although I have to admit, you have me craving butterbeer!) ;)
Carrie @ Bakeaholic Mama says
WOW! This is stunning. I love citrus curds and the color in this one is so pretty!
Rachel @ Baked by Rachel says
I saw some of your disney pics and I’m even more excited for May now! This dessert looks fantastic!
Jennifer Farley says
I am Disney’d out for quite some time so it’s probably best that I couldn’t get to FBF this year. But you will have an awesome time!
Stephanie @ Girl Versus Dough says
This. Sounds. SO. GOOD. I want!
Nathan Copeland says
This recipe sounds delicious! I can’t wait till my families clementines come into season this winter so that I can make it!! Thank you for sharing!
Jennifer Farley says
Wow, I can only imagine how good this would be with home grown clementines!
Audra | The Baker Chick says
These are absolutely beautiful Jen! I love clementines but have never made curd. These look so refreshing and delicious.
So jealous of Harry Potter world!! I have to make it there eventually!!
Jennifer Farley says
If you love Harry Potter it’s a must! I swear I was more excited than half the kids there.
Anna @ Crunchy Creamy Sweet says
I love lemon curd but this!! This can be my new obsession! Clementine curd – yep, it needs to happen! Love the pictures, Jen!
Jennifer Farley says
Thanks Anna!