With its strong and tart flavor, mandarin blends well with many desserts. You have eaten many delicious desserts with tangerine. But undoubtedly the most delicious of these desserts; Mandarin Cheesecake!
Mandarin Cheesecake
With its strong and tart flavor, mandarin blends well with many desserts. You have eaten many delicious desserts with tangerine. But undoubtedly the most delicious of these desserts; Mandarin Cheesecake!
The filling consists of cream, spreadable cheese, and juicy tangerines, so you'll have a burst of sweet, juicy tangerines in every bite. The base is made of biscuit pieces and this gives you a nice crunchy texture. When these crispy biscuits are combined with the cream cheesecake filling, a feast of taste comes to the fore. Serve chilled as a quick weeknight dessert or as a party appetizer.
We've provided simple, step-by-step instructions with images so you'll know exactly how to prepare the cheesecake base, add tangerines to the filling, and chill this cheesecake for the appropriate amount of time.
Mandarin Cheesecake Ingredients
Instructions
Take the biscuits in a food processor, melt the butter in a saucepan, add it to the biscuits and mix well.
Transfer everything into a 8inch springform pan with the edges covered with parchment paper. Crush the biscuit well on the base and keep it in the refrigerator.
Take the spreadable cheese and put it in a bowl with the powdered sugar and vanilla essence, mix well with the mixer for 2-3 min. Add the sweetened whipped cream slowly and continue to mix for another 4 min.
Take the gelatine and soften it in cold water. In a saucepan, add the milk, heat it well and add the gelatine squeezed out of the water, let it melt, cool the mixture and add it to the cream.
Mix and transfer everything into the springform pan, spread the cream evenly and return everything to the refrigerator.
Take the tangerines, peel them, transfer them to a saucepan, add sugar and water.
Cook them for about 10 min. and blend them. Drain all the mixture and add the gelatin (obviously softened in cold water and squeezed).
Let it melt and bring the mixture to room temperature.
Take the springform pan from the refrigerator and add the gelatin on it, put it in the fridge for 3 hours before enjoying.
Enjoy your cheesecake!
Ingredients
Directions
Take the biscuits in a food processor, melt the butter in a saucepan, add it to the biscuits and mix well.
Transfer everything into a 8inch springform pan with the edges covered with parchment paper. Crush the biscuit well on the base and keep it in the refrigerator.
Take the spreadable cheese and put it in a bowl with the powdered sugar and vanilla essence, mix well with the mixer for 2-3 min. Add the sweetened whipped cream slowly and continue to mix for another 4 min.
Take the gelatine and soften it in cold water. In a saucepan, add the milk, heat it well and add the gelatine squeezed out of the water, let it melt, cool the mixture and add it to the cream.
Mix and transfer everything into the springform pan, spread the cream evenly and return everything to the refrigerator.
Take the tangerines, peel them, transfer them to a saucepan, add sugar and water.
Cook them for about 10 min. and blend them. Drain all the mixture and add the gelatin (obviously softened in cold water and squeezed).
Let it melt and bring the mixture to room temperature.
Take the springform pan from the refrigerator and add the gelatin on it, put it in the fridge for 3 hours before enjoying.
Enjoy your cheesecake!
Recipe Source: Rafael Nistor
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