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Ultimate citrus bliss: a creamy tangerine cheesecake that melts in your mouth

Ultimate citrus bliss: a creamy tangerine cheesecake that melts in your mouth

Indulge in the sublime textures and tastes of Creamy Mandarin Cheesecake, an elegant dessert that combines the comforting richness of cottage cheese and sour cream with the vibrant zest of tangerines. This cheesecake is meticulously crafted to ensure that every bite is as delicious as it is satisfying, making it a perfect addition to any culinary occasion.

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Why you'll love it: Creamy tangerine cheesecake strikes a beautiful balance between creamy richness and refreshing citrus notes. The soft, crumbly crust complements the creamy, flavorful filling, interspersed with juicy tangerines that are bursting with flavor. It is an exceptional delight that offers a luxurious dining experience, perfect for those who love sophisticated desserts.

Perfect occasion: Ideal for special celebrations, holiday gatherings or as a fancy dessert at dinner parties, this cheesecake impresses at any event. It's especially suitable for times when you want to offer something unique and delicious that is sure to spark conversation among guests.

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Decorating Tips: Enhance this cheesecake with a garnish of fresh mandarin orange segments artistically arranged on top. A light dusting of powdered sugar or drizzle of citrus glaze can add an extra touch of sweetness. For a more elaborate decoration, consider adding edible gold leaves or silver beads for a luxurious finish.

Ingredients:

  • 200g flour
  • 60g of sugar
  • 1 sachet of vanilla sugar
  • 100g butter
  • 1 egg
  • 1 teaspoon of baking powder
  • 1 pinch of salt
  • 500 g of cottage cheese (20% fat)
  • 200 g sour cream
  • 75 ml of neutral-tasting oil
  • 125g of sugar
  • 1 sachet of vanilla pudding powder
  • 100 ml of milk
  • 2 eggs
  • 2 cans of tangerines (drained)
  1. Start by preparing the crust: Mix the flour, 60 g of sugar, vanilla sugar, butter, an egg, baking powder and a pinch of salt. Mix until smooth and crumbly.
  2. Press this mixture into a 24cm springform pan to form the crust.
  3. For the filling, whisk together the fromage blanc, sour cream, oil, 125g sugar, vanilla pudding powder, milk and two eggs until smooth.
  4. Gently fold in the drained mandarin segments and pour the mixture over the crust.
  5. Bake in a preheated oven at 180°C (356°F) for approximately 50 to 60 minutes on the middle rack.
  6. replaces the word nice with empty prevent the top from cracking, place a dish of water in the oven while baking.
  7. Once cooked, turn off the oven and let the cheesecake cool inside with the door slightly open for 30 to 60 minutes.
  8. Let it cool completely in the kitchen before removing it from the springform pan.
  9. For best flavor, refrigerate overnight before serving.
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