I made an oven-free tangerine cheesecake that looks exactly like a real mandarin! Boil tangerines, harden the tangerine juice as it is, cover with cheesecake, freeze, shape into circles and squeeze tangerine peels with marzipan. It feels like a real mandarin, and it really feels like a mandarin. Inside, the jelly is frozen with firm tangerine juice, the flesh of the fruit is still alive, so the taste is fleshy and fragrant. The marzipan is made from almond flour, powdered sugar, honey and water, and tastes salty and sweet so I think it goes well with cheesecake. I cut a line at the top to make it look like the skin was peeled off, more realistic and interesting. When wrapping macaroons on frozen cheesecake, the heat of your hands can melt the cheesecake so you have to act fast. I used gouache for the color, but when coloring the marzipan, it seems to go well when dissolved in water and mixed first. It’s a tangerine cheesecake that tastes as fresh as it looks.
300 g tangerine
7g lemon juice
100 g cream cheese
15g plain yogurt
2g vanilla extract
3g lemon juice
50g whipped cream about 50%
120g almond powder
100g powdered sugar
1. Cut tangerines into small pieces, put them in a pot with sugar, just boil and crush tangerines, add lemon juice and you’re done.
2. Strain through a sieve to remove tangerine peel, add soaked gelatin, mix well, put in a 5cm hemispherical silicon mold, freeze for 2-3 hours to harden.
3. Gently beat cream cheese, add sugar and mix well, then add plain yogurt, vanilla extract and lemon juice and mix well.
4. Add melted gelatin leaves, mix well, add food coloring to create color, then add about 50% fresh cream and mix well.
5. Pour the cheesecake batter into a 6.8cm silicone hemispherical mold, add frozen tangerine puree and let it harden in the freezer for about 2 hours.
6. Mix almond flour with powdered sugar, add water and honey, form a ball, add white food coloring and mix well.
7. Divide the dough in half and add orange food coloring to one part for color.
8. Spread half of the white dough, take out the hardened cheesecake, put 2 pieces together into a circle, cover with white flour and put in the freezer.
9. Spread half of the orange dough and cover with white coated cheesecake to create smoothness.
10. Shape with a fork and cut off the top a bit to look like the skin has been peeled off.