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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Tangerine Cheesecake | Orange Cake | Tangerine Fraisier | Bake & Eat
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 NO BAKE (recipe in description)
INGREDIENTS (form diameter - 20 cm):
For the base:
✅ 65 g butter
✅ 50 g powdered sugar
✅ 1 yolk ✅ 135 g flour
✅ a pinch of salt
✅ 40 g melted butter
For filling:
✅ 500 g cottage cheese or curd cheese
✅ 100 g natural yoghurt
✅ 100 g sugar ⠀✅ 15 g gelatin
✅ 60 ml of cold water⠀
For jelly:
✅ 3 tangerines
✅ 1 pack of jelly (45-50 g)
✅ 200 ml of water⠀
READY:
Foundation:
Add icing sugar, egg yolk to soft butter and mix. Add flour, salt and mix until crumbly. We form a ball and put it in the refrigerator for 15-20 minutes. After that, roll out with a thickness of 0.5 cm and prick with a fork. Bake at 180 gr for 10-15 minutes. Let cool completely and grind in a blender to crumbs. Add melted butter and stir. Spread in an even layer on the bottom of a springform pan lined with parchment paper. We put it in the refrigerator while we prepare the filling.⠀
Stuffing:
Soak gelatin in water for 10-15 minutes. Heat until gelatin dissolves.
Add natural yogurt, sugar, melted gelatin to the curd and blend with a blender until smooth. We spread it on the cooled base and put it in the refrigerator for a couple of hours.⠀
Jelly:
Pour jelly with hot water, mix and let cool. We spread the tangerine slices on the filling, pour the jelly and put it in the refrigerator until it hardens.
Bon appetit????⠀
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귤인가 치즈케이크 인가? 노오븐 귤 치즈케이크 만들기 : No-Bake Tangerine Cheesecake Recipe | Cooking tree
진짜 귤과 똑 닮은 노오븐 귤 치즈케이크를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
진짜 귤과 똑 닮은 노오븐 귤 치즈케이크를 만들었어요~
귤을 끓여 귤 과즙을 그대로 굳히고 겉을 치즈케이크로 감싸 얼려 원형으로 만들고 마지팬으로 귤 껍질을 표현해봤는데
진짜 귤 처럼 느낌이 잘 살아 정말 귤 같더라구요~~^^
안에 귤 과즙으로 굳힌 젤리가 탱글탱글하고 과육도 살아있어 맛도 향도 좋답니다~
마지팬은 아몬드 가루, 슈가파우더, 꿀, 물로 만들어져 먹어도 고소하고 달콤해서 치즈케이크와도 잘 어울리는 것 같아요~
윗면에 칼집을 내서 껍질이 벗겨진 것 처럼 표현해봤더니 더 리얼하고 재미있더라구요~
얼린 치즈케이크 위에 마지팬을 감쌀때 손 온도 때문에 치즈케이크가 녹을 수 있어 빠르게 작업해야 한답니다~
저는 가루색소를 사용해 색을 냈는데 마지팬에 색을 입힐때는 물에 미리 녹여 섞어야 색이 잘 나오는 것 같아요~
귀여운 비주얼 만큼 맛도 상큼한 귤 치즈케이크 랍니다~~
즐겁게 시청하세요~♬ Enjoy~
*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~
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▶재료
귤 300g
설탕 75g
레몬즙 7g
젤라틴 3g
크림치즈 100g
설탕 25g
플레인요거트 15g
바닐라익스트랙 2g
레몬즙 3g
젤라틴 2g
50% 정도 휘핑한 생크림 50g
아몬드가루 120g
슈가파우더 100g
물 15g
꿀 25g
식용색소 (흰색, 주황)
▶레시피
1. 귤을 작게 잘라 냄비에 설탕과 함께 넣고 귤을 으깨며 끓이다 레몬즙을 넣고 마무리한다.
2. 체에 걸러 귤 껍질을 제거하고 불린 판젤라틴을 넣고 섞은 뒤 5cm 실리콘 반구 몰드에 넣고 냉동실에서 2~3시간 정도 굳힌다.
3. 크림치즈를 부드럽게 풀고 설탕을 넣고 섞은 뒤 플레인요거트, 바닐라익스트랙, 레몬즙을 넣고 섞는다.
4. 녹인 판젤라틴을 넣고 섞고 식용색소를 넣어 색을 낸 뒤 50% 정도 휘핑한 생크림을 넣고 섞는다.
5. 6.8cm 실리콘 반구 몰드에 치즈케이크 반죽을 넣고 얼린 귤 퓌레를 넣고 냉동실에서 2시간 정도 굳힌다.
6. 아몬드가루와 슈가파우더를 섞고 물, 꿀을 넣고 한덩이로 뭉친 뒤 흰색 식용색소를 넣고 섞는다.
7. 반죽을 반으로 나누고 한 곳에 주황 식용색소를 넣어 색을 낸다.
8. 흰색 반죽의 반을 넓게 밀어펴고 굳힌 치즈케이크를 꺼내 2개를 붙여 원으로 만들고 흰 반죽으로 감싸고 냉동실에 넣어둔다.
9. 주황반죽의 반을 넓게 밀어펴고 흰색으로 감싼 치즈케이크를 덮어 매끄럽게 한다.
10. 포크로 모양을 내고 윗면을 조금 잘라 껍질이 벗겨진 것 처럼 만든다.
▶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)
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시청해주셔서 감사합니다~♥
Thank you for watching~
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만
자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^
▶Community Subtitles
If you can translate into another language,
I would appreciate it if you could use the link below to add subtitles to this video~^^
다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~
아래 링크를 통해 자막을 추가해주시면 감사하겠습니다~^^
Picking tangerines and making tangerine cheese cake
Tangerine Cheesecake
Ingredients:
CRUST
500 gr biscuits
100 gr margarine
CHEESECAKE
600 gr cream cheese
200 ml sour cream
6 tbsp of sugar
2,5 tbsp of corn starch
10 gr vanilla powder
3 eggs
TANGERINE SAUCE
300 ml tangerine juice
2 tbsp of sugar
1 tbsp of corn starch
#tutorial #recipe #cheesecake
Tangerine Cheesecake Recipe ????????????????Indulge in the delightful taste of Tangerine Cheesecake.????
Ingredients for the Shortcrust Pastry:-
200 g all-purpose flour
(Type 405)- 75 g sugar-
1 egg-
75 g cold butter-
1 tsp baking powder????
Ingredients for the Filling:-
500 g quark or cream cheese (low-fat, well-drained)-
2 eggs-
140 g sugar-
37 g cornstarch-
100 g sour cream (10% fat content)- 70 ml cream -
liquid (32% fat content)- .
70ml sunflower oil-
175 g Tangerine (canned, well-drained and dried)???? Ingredients for the Clear Glaze:- 200 ml liquid (mandarin juice from the can, topped up with water to reach 200 ml if needed)- 2 tbsp cornstarch- 1 tbsp sugar???????????? Preparation:1. Preheat your oven to 170°C (338°F) in convection mode. Grease a springform pan (26 cm in diameter) well.2. For the shortcrust pastry: Mix the flour, sugar, and baking powder. Knead in the egg and cold butter until a dough forms. Wrap the dough in plastic wrap and refrigerate for about an hour until firm.3. After an hour, remove the shortcrust pastry from the refrigerator. Roll out two-thirds of it for the base and shape one-third into a rim about 3.5 cm high.4. For the filling: By hand, combine quark or cream cheese, eggs, and sugar in a mixing bowl. Mix cornstarch, oil, sour cream, and heavy cream together, add this mixture to the quark mixture, and gently fold it in.5. Pour the quark filling onto the prepared crust, distributing the Tangerines evenly on top.6. Bake the cake at 170°C (338°F) for about 50 minutes in convection mode, until the filling is firm and the sides are lightly golden.7. After baking, allow the cake to cool completely.8. For the clear glaze: Mix the liquid, cornstarch, and sugar in a small saucepan. Stir over medium heat until the glaze thickens and becomes clear. Let the glaze cool slightly.9. Gently pour the cooled clear glaze over the surface of the cake.10. Let the cake cool completely before removing it from the pan and serving.Optional: You can also use a store-bought clear glaze.The glaze can be omitted if desired.Enjoy this refreshing Tangerine Cheesecake????????????