Saad News: Tangerine cheesecake is one of the types of fruit cheesecakes or cream cheese cakes found in famous patisseries.
According to the culinary service of Saad News, tangerine cheesecake is one of the types of fruit cheesecakes or cream cheese cakes found in famous patisseries. In this article from the culinary service, we aim to teach you how to make refrigerated tangerine cheesecake and baked tangerine cheesecake with a biscuit or cake base, along with tips and tricks for this fruit cream cheese cake.
Ingredients for the Bottom Layer (Crust) of Tangerine Cheesecake
Biscuits (Petit Beurre, shortbread, or chocolate without cream): 200g
Butter: 3 tablespoons
Ingredients for the Middle Layer or Filling of Tangerine Cheesecake
Cream cheese or mascarpone: 1 package (400g)
Whipped cream: 200g
Eggs: 2
Cornstarch: 2 tablespoons
Sugar: 1 French cup
Vanilla: 1 teaspoon
Ingredients for the Top Layer of Tangerine Cheesecake
Tangerine juice: 2 French cups
Sugar: half a French cup
Cornstarch or gelatin powder: 1.5 tablespoons
Preparation Time for Ingredients: 20 minutes
Method 1: Tangerine Cheesecake with a Biscuit Base and No Baking (Refrigerated)
In the recipe for tangerine cheesecake, you can either use the oven or make a refrigerated version of the cheesecake. In the no-bake option, the cheesecake does not need to be baked. Here's how to make this no-bake fruit cheesecake with the ingredients mentioned above.
Step 1: Prepare the Bottom Layer
Like the first step in the baked version of tangerine cheesecake, in this no-bake method, crush the biscuits and mix them with butter. Then, place the mixture in a mold and refrigerate for 30 minutes.
Grate a teaspoon of the orange peel of the tangerine finely and mix it with the cream cheese and whipped cream. Beat it with an electric mixer. Separate the egg yolks and whites, and mix the egg yolks with sugar using the mixer until the mixture turns creamy and thick.
Step 2: Prepare the Top Layer of Tangerine Cheesecake
Dissolve 1 tablespoon of gelatin powder in 3 tablespoons of water and heat it indirectly (using a water bath) until fully dissolved, creating a clear solution. Let it cool. Once cooled, add the gelatin solution to the egg yolk and sugar mixture and stir well.
Step 3: Pour the Top Layer Over the Bottom Layer
In another bowl, beat the egg whites until stiff. Then, mix everything together and stir well. You can also add chocolate chips or tangerine pieces to the mixture. Remove the mold from the fridge and pour the tangerine cheesecake filling over the biscuit layer. Smooth the top with a spoon and return it to the fridge.
Final Step: Decorate and Serve the Tangerine Cheesecake
For the final step, prepare the topping as described earlier and, after the cheesecake has set, pour it over the filling. After adding the top layer, return the cheesecake to the fridge for 2 more hours. You can decorate the top with tangerine slices or segments.
How to Make Tangerine Cheesecake with a Cake Base
Using a sponge cake base for the tangerine cheesecake is a personal preference. To make tangerine cheesecake with a cake base, first follow the steps for making a simple sponge cake and bake it. Alternatively, you can use store-bought sponge cake as the base. Cut the cake to fit your desired mold and place it in the mold.
Next, pour the cheesecake filling on top of the cake and either bake it or follow the refrigerated method as described above. Finally, decorate the cheesecake. If you decide to make the cake base yourself, keep in mind that it can be time-consuming, but it adds a special taste to the cheesecake.
