Tangerine Cheesecake Recipe

Name: Tangerine Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 cup flour, unsifted; 1/4 cup granulated sugar; 1 tablespoon tangerine peel, grated; 1/2 cup butter; 1 egg yolk; 1/2 teaspoon vanilla extract; Filling; 40 ounces cream cheese (at room temperature); 1 1/4 cups granulated sugar; 3 tablespoons flour; 1 tablespoon tangerine peel, grated; 1/4 teaspoon salt; 1/4 teaspoon pure vanilla extract; 5 eggs; 2 egg yolks; 1/4 cup tangerine juice; Tangerine Topping; 2/3 cup ground tangerine, seeds removed before grinding; 1 cup granulated sugar

Servings: persons

Crust
1 cup flour, unsifted
1/4 cup granulated sugar
1 tablespoon tangerine peel, grated
1/2 cup butter
1 egg yolk
1/2 teaspoon vanilla extract
Filling
40 ounces cream cheese (at room temperature)
1 1/4 cups granulated sugar
3 tablespoons flour
1 tablespoon tangerine peel, grated
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
5 eggs
2 egg yolks
1/4 cup tangerine juice
Tangerine Topping
2/3 cup ground tangerine, seeds removed before grinding
1 cup granulated sugar

1
Preheat oven to 400 degrees F.
2
Mix flour, sugar and grated tangerine rind in bowl. Add butter, egg yolk and vanilla extract. Cut in with pastry blender and then knead with fingers until smooth. Pat 1/3 of dough over bottom of 9−inch springform pan. Bake for 5 minutes or until golden. Cool. Pat remaining dough evenly around sides to 1/2 inch from top.
3
Place cream cheese in large bowl of electric mixer and beat at low speed until smooth and creamy. Mix together sugar, flour, grated tangerine rind and salt. Gradually beat into cream cheese, continuing to use low speed. Beat in eggs and egg yolks, one at a time. Blend in tangerine juice. Pour into prepared pan. Place aluminum foil under pan on oven rack and bake in 400 degree F oven for 8 to 10 minutes until crust browns lightly.
4
Reduce heat to 225 degrees F and bake 1 hour and 20 minutes longer. Cool slowly (do not put in cold place) and then refrigerate.
5
To grind tangerines, cut into pieces and remove seeds. Put through medium blade of food chopper or grind in an electric blender. Measure and place in saucepan. Add sugar. Stir over moderate heat until sugar dissolves. Cook, stirring frequently, until mixture is thick like marmalade, 20 to 30 minutes.
6
Cool and spoon over top of cheesecake before serving.

2096

kcal

Calories

140

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Crust, 1 cup flour, unsifted, 1/4 cup granulated sugar, 1 tablespoon tangerine peel, grated, and more.

Yes, Tangerine Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tangerine Cheesecake

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