No-Bake Tangerine Cheesecake Recipe

Name: Tangerine Cheesecake
Prep time: 75 min
Total time: 75 min
Yield: 4
Cuisine: Korean
Ingredients: 300g Tangerine; 75g Sugar; 7g Lemon juice; 3g Gelatin; 100g Cream cheese; 25g Sugar; 15g Plain yogurt; 2g Vanilla extract; 3g Lemon juice; 2g Gelatin; 50g Whipped cream (whipped up 50%); 120g Almond powder; 100g Powdered sugar; 15g Water; 25g Honey; Food coloring (white, orange)

by Cooking Tree 2020-05-15

written by Cooking Tree Published: 2020-05-15Updated: 2022-05-16

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I made a no-orange tangerine cheesecake that resembles a real tangerine ~
I boiled the tangerine, hardened the tangerine juice, wrapped it with cheesecake, and frozen it to make a round shape.

It feels like a real tangerine and it looks like a tangerine ^^

Jelly that has been hardened with tangerine juice inside is tangled and the flesh is alive, so it tastes and smells good ~

Marzipan is made of almond flour, sugar powder, honey, and water, so it’s savory and sweet to eat.

I made a sheath on the top and expressed it as if it had been peeled. It was more real and fun ~

When you wrap a marzipan on a frozen cheesecake, the cheesecake may melt due to hand temperature, so you have to work quickly.

I used a powder pigment to color it, but when coloring the marzipan, it must be dissolved in water beforehand to make the color look good ~ It’s a tangerine cheesecake that tastes as fresh as it looks cute

Tangerine Cheesecake
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Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 75 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

300g Tangerine
75g Sugar
7g Lemon juice 
3g Gelatin

100g Cream cheese 
25g Sugar
15g Plain yogurt 
2g Vanilla extract
3g Lemon juice
2g Gelatin
50g Whipped cream (whipped up 50%)

120g Almond powder
100g Powdered sugar
15g Water
25g Honey
Food coloring (white, orange)

Instructions

Cut the tangerine into small pieces, put it with sugar in a saucepan, crush the tangerine, boil it, add lemon juice and finish.
Sift through a sieve, remove the tangerine peel, add soaked pangelatin, mix, place in a 5cm silicone hemisphere mold and harden for 2-3 hours in the freezer.
Gently loosen the cream cheese, add sugar and mix, add plain yogurt, vanilla extract, and lemon juice.
Add the melted pangelatin, mix it with food coloring, add 50% whipped fresh cream, and mix.
Add cheesecake dough to a 6.8cm silicone hemisphere mold, add the frozen tangerine puree and harden for 2 hours in the freezer.
Mix almond powder and sugar powder, add water and honey and put them together into a loaf, add white food coloring, and mix.
Divide the dough in half and put orange food coloring in one place to make the color.
Spread the half of the white dough widely, take out the hardened cheesecake, attach two, make a circle, wrap it with white dough, and put it in the freezer.
Spread half the orange dough and cover it with white wrapped cheesecake to make it smooth.
Make a shape with a fork and cut the top a little to make it look like peeled off.

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