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
How To make Tangerine Cheesecake's Videos
Tangerine Cheesecake Tartellete Recipe ????
Tangerine mousse cake / Mandarin orange Cheesecake Recipe
This incredible tangerine mousse cake is perfect for a special occasion! It features a soft, fluffy mousse layered between layers of rich cheesecake. Top it off with a delicate layer of tangerine puree, and you've got a stunning dessert that will impress everyone at your next dinner party!
If you're looking for an amazing Mandarin orange cheesecake recipe, then you've come to the right place! This recipe is easy to follow and yields an intense, delicious cheesecake that will please even the most critical palate! Try it out today and see for yourself how amazing this recipe is!
Ingredients (recipe):
・About 16 to 18 oranges
* About 1.1 to 1.3 kg (38.8 to 45.9 ounces) with skin.
Cut into 3 rounds. Use 9-10 center pieces to decorate the sides of the cake.
〇 Mandarin orange puree
・700g (24.7oz) peeled tangerines
・70g (2.5oz) sugar
5 minutes over medium heat.
Turn off the heat, filter and cool.
〇Gelatin for mikan jelly
・Cold water 30ml
・6g (0.21oz) powdered gelatin
Mix well and chill in the refrigerator for 15 minutes.
〇Layer 1
Mold: Diameter 16 cm (6.3 inches), Height: 8 cm (3.15 inches)
Baking sheet
height: 10 cm (3.94 inches)
・Sponge cake diameter: 16 cm (6.3 inches), height: 2 cm (0.8 inches)
*Commercially available products are also OK.
・Syrup: 15g (0.5oz) sugar + 30ml water + 5ml brandy
〇Decoration on the side
・9 to 10 tangerines in the center
Place the cut center piece on the side of the mold.
Wrap and chill in the refrigerator.
〇Mandarin orange jelly
Mold: 11 cm (4.3 inches) in diameter
・225g (7.9oz) Mandarin orange(tangerine) puree
・Melted gelatin from above: 6g (0.21oz) powdered gelatin, 30ml cold water
*Soak in the refrigerator for 15 minutes. Warmed and melted in the microwave. Same hereafter.
Long in the mold and 30 minutes in the freezer.
〇Layer 2
・340g (12oz) cream cheese
・110g (3.9oz) sugar
・9ml of vanilla essence
・15ml lemon juice
・Melted gelatin: 11 g (0.39 oz) powdered gelatin, 55 ml cold water
mix well.
To another ball
・Fresh cream 420g (14.8oz)
Whisk about 60%.
Combine cream cheese and whipped cream.
Pour half of it into the mold, layer the hardened mandarin orange jelly on top of it, put the rest in and chill in the refrigerator.
〇Layer 3
・160g (5.6oz) Mandarin orange(tangerine) puree
・Melted gelatin: 10g (0.35oz) powdered gelatin, 50ml cold water
・120g (4.2oz) cream cheese
Mix well, strain and pour into molds.
Chill in the refrigerator for 3 hours.
〇Layer 4
・100g (3.5oz) Mandarin orange(tangerine) puree
・Melted gelatin: 4g (0.14oz) powdered gelatin, 20ml cold water
Mix well, Strain and pour into molds.
Chill in refrigerator for 1 hour.
〇Topping
・100g (3.5oz) white chocolate
Dissolve in hot water at approximately 50°C (122°F).
Before the chocolate melts completely, remove it from the hot water and preheat to melt.
Dip 10-12 large and small spoons into the chocolate.
Make a flower out of hardened chocolate petals.
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Ingredients:
**Orange jelly**
7g Gelatine sheet
30g Water
30g Sugar
200 ml Orange juice
**the Base**
250g Crashed digestive cookies
125g Melted butter
**Cream cheese**
9g Gelatine sheet
30g Water
300g Cream cheese
50g Yogurt
90g Sugar
1Tsp Vanilla extract
1Tbsp Lemon juice
250g Whipped cream (60%)
**Mandarin, Orange and Mint for Decoration**
Ingrédients:
** Gelée d'orange **
7g de feuille de gélatine
30g d'eau
30g de sucre
200 ml de jus d'orange
**la base**
250g de biscuits écrasés
125g de beurre fondu
**Fromage Frais**
9g de feuille de gélatine
30g d'eau
300g de fromage
50g de yaourt
90g de sucre
1 cuillère à café d'extrait de vanille
1 cuillère à soupe de jus de citron
250g de chantilly (60%)
** Mandarine, orange et menthe pour la décoration **
المكونات:
** جيلي البرتقال **
7 جم ورقة جيلاتين
30 جرام ماء
30 جرام سكر
200 مل عصير برتقال
**القاعدة**
250 جرام بسكويت مطحون
125 جرام زبدة مذابة
** الكريمة الجبن**
9 جرام جيلاتين صورق
30 جرام ماء
300 جرام جبنة كريمية
50 جرام زبادي
90 جرام سكر
1 ملعقة صغيرة خلاصة الفانيليا
1 ملعقة كبيرة عصير ليمون
250 غ كريمة مخفوقة (60٪)
** الماندرين, البرتقال والنعناع للزينة **
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Tangerine cheesecake gross
Tangerines and clementines
免烤箱！甜橘果凍蛋糕 Tangerine Cheesecake ASMR
#ASMR #EngSub | Recipe/食譜 0:17
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將整顆甜橘藏在果凍裡，清澈的透明感，讓蛋糕看起來特別清爽，充滿了夏天的感覺。果凍帶有淡淡的甜橘味，加上少許的香橙干邑甜酒，讓果凍的風味更濃郁。清爽多汁的甜橘搭配帶有柑橘清香的綿密乳酪蛋糕，以及酥脆的餅乾脆皮，每一口都充滿了多層次的風味和口感。
烘焙筆記：
- 果凍一定要分2次倒入才能將甜橘漂亮的固定，第一次倒入約一公分高的果凍後放冰箱冷藏，少量能讓果凍快速凝固，確定第一層固定後再倒入剩下的果凍。
- 甜橘建議放糖水裡糖漬2-3天，風味會更好。
- 泡熱水時需要移開火源，持續沸騰的熱水會破壞甜橘表面和整體的完整性。
- 脆餅層可以用單純的消化餅乾，但搭配少許的巧克力餅乾，巧克力的和柑橘的風味能互相襯托。
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???? Ingredients (grams)
Yield: 6-8 people
Mold: 6” x 8cm mousse mold
《Tangerine》
7 tangerine
800g water
1tsp baking soda
450g water（for syrup）
150g sugar
《Crust》
60g digestive cookies
40g chocolate cookies
38g butter
《Cheesecake》
10g gelatine powder
60g water with gelatine
300g cream cheese
110g yogurt
3 tangerine zest
40g powder sugar
《Tangerine Jelly》
400g tangerine syrup
1tbsp Grand Marnier
13g gelatine powder
75g water for gelatine
+++++++++++++++++
???? 食材 (公克)
份量：6-8人
模具：6寸 x8公分高 慕斯模
《糖漬甜橘》
7顆 甜橘
800g 水
1茶匙 小蘇打粉
450g 水 (做糖水用)
150g 糖
《脆餅》
60g 消化餅乾
1片 義美杏仁巧克力酥片
38g 奶油
《重乳酪》
10g 吉利丁粉
60g 水
300g 重乳酪
110g 優格
3顆 甜橘皮
40g 糖粉
《柑橘果凍》
400g 柑橘糖水
1大匙 柑曼怡香橙干邑甜酒
13g 吉利丁
75g 水