Tangerine Cheesecake Recipe

Name: Tangerine Cheesecake Recipe
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: 6 servings
Ingredients: - 200 g all-purpose flour (Type 405); - 75 g sugar; - 1 egg; - 75 g cold butter; - 1 tsp baking powder; - 500 g quark or cream cheese (low-fat, well-drained); - 2 eggs; - 140 g sugar; - 37 g cornstarch; - 100 g sour cream (10% fat content); - 70 ml cream - liquid (32% fat content); - 70 ml sunflower oil; - 175 g Tangerine (canned, well-drained and dried); - 200 ml liquid (mandarin juice from the can, topped up with water to reach 200 ml if needed); - 2 tbsp cornstarch; - 1 tbsp sugar

Tangerine Cheesecake Recipe

Food with Style

Servings

6 servings

Prep Time

60 minutes

Cook Time

50 minutes

Discover a deliciously refreshing Tangerine Cheesecake that will elevate your dessert game! This easy dessert recipe combines a rich, creamy filling made with quark or cream cheese, layered with sweet tangerines, all resting on a buttery shortcrust pastry. Perfect for impressing guests or treating yourself, this dessert idea is not only a feast for the eyes but also for the taste buds. With a delightful clear glaze to finish, each bite is a burst of citrusy goodness. Whether you're an experienced baker or just starting out, this recipe is designed for everyone. Dive into this tangerine delight and experience the joy of homemade desserts today! Ideal for any occasion, this cheesecake is sure to become a go-to favorite in your recipe collection.

Ingredients

- 200 g all-purpose flour (Type 405)
- 75 g sugar
- 1 egg
- 75 g cold butter
- 1 tsp baking powder

- 500 g quark or cream cheese (low-fat, well-drained)
- 2 eggs
- 140 g sugar
- 37 g cornstarch
- 100 g sour cream (10% fat content)
- 70 ml cream - liquid (32% fat content)
- 70 ml sunflower oil
- 175 g Tangerine (canned, well-drained and dried)

- 200 ml liquid (mandarin juice from the can, topped up with water to reach 200 ml if needed)
- 2 tbsp cornstarch
- 1 tbsp sugar

Directions

Preheat your oven to 170°C (338°F) in convection mode. Grease a springform pan (26 cm in diameter) well.
For the shortcrust pastry: Mix the flour, sugar, and baking powder. Knead in the egg and cold butter until a dough forms. Wrap the dough in plastic wrap and refrigerate for about an hour until firm.
After an hour, remove the shortcrust pastry from the refrigerator. Roll out two-thirds of it for the base and shape one-third into a rim about 3.5 cm high.

For the filling: By hand, combine quark or cream cheese, eggs, and sugar in a mixing bowl. Mix cornstarch, oil, sour cream, and heavy cream together, add this mixture to the quark mixture, and gently fold it in.
Pour the quark filling onto the prepared crust, distributing the Tangerines evenly on top.
Bake the cake at 170°C (338°F) for about 50 minutes in convection mode, until the filling is firm and the sides are lightly golden.
After baking, allow the cake to cool completely.

For the clear glaze: Mix the liquid, cornstarch, and sugar in a small saucepan. Stir over medium heat until the glaze thickens and becomes clear. Let the glaze cool slightly.
Gently pour the cooled clear glaze over the surface of the cake.
Let the cake cool completely before removing it from the pan and serving.

Tangerine Cheesecake Questions

What adjustments can I make to the Tangerine Cheesecake recipe to cater to dietary restrictions such as gluten-free or vegan?

To modify the Tangerine Cheesecake recipe for dietary restrictions, you can replace the all-purpose flour with a gluten-free flour blend or almond flour, use plant-based cream cheese instead of quark or cream cheese, swap the eggs for flaxseed meal mixed with water, and replace sour cream with coconut yogurt or blended silken tofu.

How can I enhance the flavor of the Tangerine Cheesecake?

To elevate the flavor profile, incorporate additional zest or juice from fresh tangerines, infuse the cream cheese filling with vanilla or almond extract, add a pinch of salt, garnish with fresh tangerine slices or mint leaves, and consider a swirl of passion fruit puree for visual appeal and flavor contrast.

What is the best way to store leftover Tangerine Cheesecake after baking?

After baking, ensure the cheesecake is completely cooled, then place it in an airtight container or cover tightly with plastic wrap. It can be stored in the refrigerator for up to 3-5 days, or sliced and frozen for longer storage. Thaw slices in the refrigerator overnight before serving.

How do I achieve the perfect texture in my Tangerine Cheesecake?

To achieve the perfect texture, ensure quark or cream cheese is well-drained, mix ingredients by hand to avoid overmixing, use a water bath for even heat distribution during baking, and allow the cheesecake to cool gradually in the oven after baking to reduce cracks.

What are some delicious toppings or accompaniments for the Tangerine Cheesecake?

To complement the Tangerine Cheesecake, consider toppings like fresh whipped cream, candied citrus peel, toasted coconut, drizzles of chocolate or caramel sauce, and serving alongside a fresh tangerine salad or herbal tea.