Clementine Curd Cheesecake Parfait

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.