How To make Tangerine Cheesecake
-FJVS25A
CRUST:
1 c Graham Crackers Crushed
2 tb Sugar
2 tb Melted Butter
:
FILLING 3 pk 8 oz. Cream Cheese :
Softened
4 x Eggs
1 c Sugar
2 tb Tangerine Juice*
1 tb Grated Tangerine Peel
TOPPING:
1 1/2 c Sour Cream
2 ts Vanilla
2 tb Sugar
*INGREDIENT LIST SHOULD READ: 2 tbsps. freshly squeezed Tangerine Juice. Combine first 3 ingredients thoroughly. Press into bottom and sides of 8 x 3 spring form pan. Bake 5 minutes and cool; (350 degrees oven). Now, turn oven to 250 degrees. Place 1 pkg. cream cheese and 1 egg in large mixer bowl; beat thoroughly. Repeat with remaining cheese and eggs, beating well after each addition. Gradually add sugar alternately with juice. Beat at medium speed for 10 minutes. Stir in peel. Pour into crust and bake 25 minutes. Turn off heat; let cake stand in oven 45 minutes and then remove. Now, turn oven to 350 degrees. Thoroughly combine topping ingreidents. Let stand at room temperature. Gently spread over warm cake. Return to preheat 350 degree oven for 10 minutes. Partly cool on wire rack. Refrigerate overnight, if possible. I have never tried this recipe, but sounds great!! Comes from "From Manna to Mousse" cookbook. Marilyn Sultar
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Vanilla Sponge Cake Recipe????????
●Vanilla Sponge Cake|JanethTabita
Egg whites 3
Caster sugar 90g / 12Tbsp
Egg yolk 3
Cake flour 90g / 8Tbsp
Fresh milk 30ml / 2Tbsp
Vegetable oil 20g / 1.5Tbsp
Vanilla bean paste 1tsp
Bake at 160°C / 320°F for 30-35 minutes
♥ Cheese Cake
200g cream cheese
50 g sugar
4ml vanilla extract
1/2 Tbsp lemon juice
5 g powdered gelatin
25 g of water
180 g heavy cream (60% whipped)
♥ Tangerine puree
300 g tangerines
30 g sugar
♥ Tangerine Jelly
150 g tangerine puree
4 g powdered gelatin
20 g of water
● Top cream
80g tangerine puree (sieved)
55 g of remaining cheesecake cream
Red food colouring
2 g powdered gelatin
10 g of water
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Tangerine Cheesecake TartelletesThe perfect combination of creamy filling and tangerines
Ingredients:
For 6 tartelettes (diameter of 8-9 cm)
For the crust:
- 150 g all-purpose flour
- 75 g cold butter
- 30 g powdered sugar
- 1 egg yolk
- Pinch of salt
- 1 teaspoon vanilla extract
For the filling:
- 250 g quark or cream cheese
- 50 g powdered sugar
- 1 teaspoon vanilla extract
-1 egg
- 1 teaspoon lemon juice
- 1 tablespoon mandarin juice
- 1 tablespoon sour cream
- 1 teaspoon cornstarch
- Canned mandarins, well-drained
No-Bake Tangerine Jelly Cheesecake
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Tangerine cheesecake. Delicious dessert! Real jam!
Very tender and tasty dessert!
Preparation is not difficult at all.
KBJU - 140/7/5/14
50 g shortbread
20 g butter
For the curd base -
5 g gelatin
25 ml water
150 g cottage cheese
40 g sugar
For tanderine jelly -
5 g gelatin
25 ml water
3 tangerines
20 g sugar
Preparing -
Grind cookies in a blender until crumbly. Add melted butter and stir. Lay out in the form and tamp. Put in the fridge while you prepare the filling.
Curd base -
Pour gelatin with water and leave to swell for 15 minutes. Add sour cream ,sugar and swollen gelatin to the cottage chesse ,pierce with a blender until smooth. Spread on top of the base and put a couple of hours.
Tangerine layer -
Gelatin pour water and leave to swell. We break thoung the peeled tangerines in a blender and strain the juice through a sieve. Add sugar and bring to a boil while stirring. Cool the gelatin and pour into the form on top of the thickened curd mass. Put in the fridge for half an hour.
Decorate as you like!
Can be served at the table.
Bon appetit!
P.S. Butter can be added a little more so that the cookies grab better and do not crumble when serving.
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