Tangerine Cheesecake Recipe
Cheesecake

Tangerine Cheesecake

Discover a deliciously refreshing Tangerine Cheesecake that will elevate your dessert game! This easy dessert recipe combines a rich, creamy filling made with quark...

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Servings 6 servings
Pan
cm
Prep Time 60 minutes
Cook Time 50 minutes

Ingredients

  • For the Shortcrust Pastry
  • For the Filling
  • For the Clear Glaze

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Springform Ø 26 cm 49,90 €or as Baking Set + Baking Course & E-Book for 89,90 €
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Directions

  1. For Shortcrust Pastry
  2. 1
    Preheat your oven to 170°C (338°F) in convection mode. Grease a springform pan (26 cm in diameter) well.
  3. 2
    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.
  4. 3
    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.
  5. For Filling
  6. 4
    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.
  7. 5
    Pour the quark filling onto the prepared crust, distributing the Tangerines evenly on top.

Nothing sticks. Everything releases.

Your cake comes out clean, every single time.

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  1. 6
    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.
  2. 7
    After baking, allow the cake to cool completely.
  3. For Clear Glaze
  4. 8
    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.
  5. 9
    Gently pour the cooled clear glaze over the surface of the cake.
  6. 10
    Let the cake cool completely before removing it from the pan and serving.

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FAQ

Tangerine Cheesecake Questions

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.

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.

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.

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.

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.

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