After the holidays, I needed to make a dessert that didn’t resemble a traditional cake. I was in the mood for something refreshing and creamy, yet filling. I settled on a cheesecake with tangerines and chocolate because I had the ingredients on hand and wanted something that wouldn’t take all day in the kitchen. I’ve tried this recipe several times, including when I had guests or wanted to prepare something in advance for a special day.
Quick Info
Total Time: About 6 hours (including cooling)
Preparation Time: 40 minutes
Cooling Time: Minimum 5 hours (ideally overnight)
Servings: 10-12 slices (22-24 cm pan)
Difficulty: Medium
Recipe Type: Dessert, Special Occasion, Holidays
Ingredients
Base:
200 g plain or digestive biscuits
1 tablespoon powdered sugar
100 g melted butter
Cream:
450 g mascarpone
250 g Philadelphia cream cheese (for cheesecake)
500 ml liquid cream (minimum 30% fat)
3 tablespoons powdered sugar
15 g gelatin granules (or 10 g for a softer consistency)
1 teaspoon vanilla extract
1 teaspoon orange extract (optional)
1 can tangerines (200 g, without syrup)
Decoration:
1 can tangerines (200 g)
100 g dark chocolate (minimum 55% cocoa)
Instructions
1. Preparing the Base
1. Put the biscuits in a food processor and grind them finely, like a powder.
2. Mix the biscuits with powdered sugar in a bowl.
3. Melt the butter and add it over the biscuits. Mix by hand until you get a crumbly mixture that holds together easily.
4. Place a cake ring directly on a platter. Spread the biscuit mixture inside and press well with your hand or the bottom of a glass to make it even.
5. Refrigerate for 10-15 minutes until the base firms up.
Note: If using a classic cake pan with a removable ring and want a firmer base, you can bake the base for 10 minutes at 170°C, then cool it.
2. Preparing the Gelatin
1. Soak the gelatin in the juice drained from the tangerine can, just enough to cover the gelatin (about a finger of liquid over the granules).
2. After it swells, dissolve the gelatin in the microwave (about 30 seconds) or in a double boiler. Be careful that it’s not hot when incorporating it into the cream, just slightly warm.
3. Cream Cheese
1. Whip the cream very well (it should hold its shape) and refrigerate while preparing the rest.
2. In another bowl, mix the Philadelphia cream cheese for a few seconds until it becomes creamy. It’s easier if it’s at room temperature, but it can also be used cold.
3. Add the mascarpone and mix until fully combined.
4. Gradually incorporate the powdered sugar, mixing briefly after each addition. Taste the cream – you can adjust the sugar to your preference.
5. Add the vanilla extract (and orange extract if using).
6. Gradually fold in the whipped cream, mixing just until combined – do not overmix to avoid the cream curdling or becoming too stiff.
7. Pour in the dissolved gelatin at room temperature and mix well.
4. Assembly
1. Take the base out of the fridge.
2. Pour half of the cream cheese over the base and level it out.
3. Arrange the drained tangerines over the entire surface of the cream. Press them gently into the cream to avoid gaps or air bubbles.
4. Pour the remaining cream on top and level it evenly.
5. Cover the cheesecake and refrigerate for at least 5 hours, but ideally overnight.
5. Decoration
1. Remove the cheesecake from the fridge. Run a thin knife around the edge of the ring to detach the cream without breaking it.
2. Grate the dark chocolate with a knife or vegetable peeler to obtain thin shavings.
3. Stick the chocolate pieces to the edge of the cake with your hand.
4. Place a smaller circle (from a cake mold or paper) in the center of the cheesecake and sprinkle chocolate on the upper edge. Remove the circle.
5. In the remaining center space, arrange the drained tangerines on a paper towel.
Why I Make This Recipe Often
I love it because it’s easy to prepare, can be made a day in advance, and doesn’t require baking. It’s quite refreshing but filling, and it keeps well in the fridge. It’s a suitable dessert when I have guests or for a special day.
Tips and Variations
Tips
- Do not add gelatin when it’s hot, to avoid ruining the cream’s texture.
- Do not overmix the whipped cream in the cream, as it will become too stiff.
- When removing the cheesecake from the mold, gently run a knife around the edge for a clean edge.
Substitutions
- Digestive biscuits can be replaced with plain biscuits.
- You can use another cream cheese if you don’t have Philadelphia, but it should be rich and creamy.
- If you don’t have orange extract, just go with vanilla.
Variations
- For a softer cream, reduce gelatin to 10 g.
- You can try other canned fruits (pineapple, peaches), but the taste will change.
- For decoration, you can also use white chocolate or combinations of chocolate types.
Serving Ideas
- Serve cold, straight from the fridge.
- You can add extra tangerines or a bit of whipped cream when serving.
- It also goes well with a thin chocolate sauce if you want an extra flavor boost.
Frequently Asked Questions
1. Can I make the cheesecake without baking?
Yes, in the no-bake version, it just sets in the fridge. If you want a firmer base, you can bake it for 10 minutes at 170°C.
2. What do I do if the cream curdles?
If you overmix or add hot gelatin, the cream can become dense or grainy. Mix just enough to combine.
3. Can I use sheet gelatin instead of granules?
Yes, but the amount and method of soaking should be adjusted according to the package instructions.
4. What type of cream is suitable?
Use liquid cream with a minimum of 30% fat. Plant-based options do not provide the same taste and texture.
5. How long should it cool?
Minimum 5 hours, but it sets best overnight.
Nutritional Values
Approximately, a slice (out of 12) has about 350-400 kcal, depending on the cheese used and if extra chocolate is added. A slice has about 28 g carbohydrates, 28 g fats, and 6-7 g proteins. These values are indicative, for a standard portioning and the ingredients listed.
Storage and Reheating
The cheesecake can be stored in the fridge, covered, for up to 3 days. Freezing or reheating is not recommended. Serve cold, straight from the fridge. If there are leftovers, the edges can be leveled gently with a knife before each serving.
Quick Info
Total Time: About 6 hours (including cooling)
Preparation Time: 40 minutes
Cooling Time: Minimum 5 hours (ideally overnight)
Servings: 10-12 slices (22-24 cm pan)
Difficulty: Medium
Recipe Type: Dessert, Special Occasion, Holidays
Ingredients
Base:
200 g plain or digestive biscuits
1 tablespoon powdered sugar
100 g melted butter
Cream:
450 g mascarpone
250 g Philadelphia cream cheese (for cheesecake)
500 ml liquid cream (minimum 30% fat)
3 tablespoons powdered sugar
15 g gelatin granules (or 10 g for a softer consistency)
1 teaspoon vanilla extract
1 teaspoon orange extract (optional)
1 can tangerines (200 g, without syrup)
Decoration:
1 can tangerines (200 g)
100 g dark chocolate (minimum 55% cocoa)
Instructions
1. Preparing the Base
1. Put the biscuits in a food processor and grind them finely, like a powder.
2. Mix the biscuits with powdered sugar in a bowl.
3. Melt the butter and add it over the biscuits. Mix by hand until you get a crumbly mixture that holds together easily.
4. Place a cake ring directly on a platter. Spread the biscuit mixture inside and press well with your hand or the bottom of a glass to make it even.
5. Refrigerate for 10-15 minutes until the base firms up.
Note: If using a classic cake pan with a removable ring and want a firmer base, you can bake the base for 10 minutes at 170°C, then cool it.
2. Preparing the Gelatin
1. Soak the gelatin in the juice drained from the tangerine can, just enough to cover the gelatin (about a finger of liquid over the granules).
2. After it swells, dissolve the gelatin in the microwave (about 30 seconds) or in a double boiler. Be careful that it’s not hot when incorporating it into the cream, just slightly warm.
3. Cream Cheese
1. Whip the cream very well (it should hold its shape) and refrigerate while preparing the rest.
2. In another bowl, mix the Philadelphia cream cheese for a few seconds until it becomes creamy. It’s easier if it’s at room temperature, but it can also be used cold.
3. Add the mascarpone and mix until fully combined.
4. Gradually incorporate the powdered sugar, mixing briefly after each addition. Taste the cream – you can adjust the sugar to your preference.
5. Add the vanilla extract (and orange extract if using).
6. Gradually fold in the whipped cream, mixing just until combined – do not overmix to avoid the cream curdling or becoming too stiff.
7. Pour in the dissolved gelatin at room temperature and mix well.
4. Assembly
1. Take the base out of the fridge.
2. Pour half of the cream cheese over the base and level it out.
3. Arrange the drained tangerines over the entire surface of the cream. Press them gently into the cream to avoid gaps or air bubbles.
4. Pour the remaining cream on top and level it evenly.
5. Cover the cheesecake and refrigerate for at least 5 hours, but ideally overnight.
5. Decoration
1. Remove the cheesecake from the fridge. Run a thin knife around the edge of the ring to detach the cream without breaking it.
2. Grate the dark chocolate with a knife or vegetable peeler to obtain thin shavings.
3. Stick the chocolate pieces to the edge of the cake with your hand.
4. Place a smaller circle (from a cake mold or paper) in the center of the cheesecake and sprinkle chocolate on the upper edge. Remove the circle.
5. In the remaining center space, arrange the drained tangerines on a paper towel.
Why I Make This Recipe Often
I love it because it’s easy to prepare, can be made a day in advance, and doesn’t require baking. It’s quite refreshing but filling, and it keeps well in the fridge. It’s a suitable dessert when I have guests or for a special day.
Tips and Variations
Tips
- Do not add gelatin when it’s hot, to avoid ruining the cream’s texture.
- Do not overmix the whipped cream in the cream, as it will become too stiff.
- When removing the cheesecake from the mold, gently run a knife around the edge for a clean edge.
Substitutions
- Digestive biscuits can be replaced with plain biscuits.
- You can use another cream cheese if you don’t have Philadelphia, but it should be rich and creamy.
- If you don’t have orange extract, just go with vanilla.
Variations
- For a softer cream, reduce gelatin to 10 g.
- You can try other canned fruits (pineapple, peaches), but the taste will change.
- For decoration, you can also use white chocolate or combinations of chocolate types.
Serving Ideas
- Serve cold, straight from the fridge.
- You can add extra tangerines or a bit of whipped cream when serving.
- It also goes well with a thin chocolate sauce if you want an extra flavor boost.
Frequently Asked Questions
1. Can I make the cheesecake without baking?
Yes, in the no-bake version, it just sets in the fridge. If you want a firmer base, you can bake it for 10 minutes at 170°C.
2. What do I do if the cream curdles?
If you overmix or add hot gelatin, the cream can become dense or grainy. Mix just enough to combine.
3. Can I use sheet gelatin instead of granules?
Yes, but the amount and method of soaking should be adjusted according to the package instructions.
4. What type of cream is suitable?
Use liquid cream with a minimum of 30% fat. Plant-based options do not provide the same taste and texture.
5. How long should it cool?
Minimum 5 hours, but it sets best overnight.
Nutritional Values
Approximately, a slice (out of 12) has about 350-400 kcal, depending on the cheese used and if extra chocolate is added. A slice has about 28 g carbohydrates, 28 g fats, and 6-7 g proteins. These values are indicative, for a standard portioning and the ingredients listed.
Storage and Reheating
The cheesecake can be stored in the fridge, covered, for up to 3 days. Freezing or reheating is not recommended. Serve cold, straight from the fridge. If there are leftovers, the edges can be leveled gently with a knife before each serving.