No-BakeTangerineCheesecake
Ingredients
BiscuitBase
200ghoney–milkbiscuits
Zestof½tangerine
100gmeltedbutter
Apinchofsalt,totaste
CheesecakeFilling
380gcreamcheese
220gmascarpone
80gbrownsugar
Juiceof1tangerine
Apinchofsalt
9ggelatin
Vanillaextract
TangerineGelée
Juiceof3tangerines
About50mlredpomelojuice
40gbrownsugar
4ggelatin
Preparation
Crust+Panprep:
1. Crushthebiscuitsandmixthemwiththezestandsalt.Onlythenslowlyaddthe meltedbutteruntilthemixturecanbepressedtogetherfirmly.
2. Linethebottomofaspringformpan(18cmdiameter,10cmheight)withbaking paper.Greasethesideswithbutterandalsolinethemcarefullywithbakingpaper.
3. Pressthebaseintothepantoathicknessofabout1cm(somemixturewill remain).Chillthebaseintherefrigeratorforabout30minutesbeforeaddingthe cheesecakefilling.
CheesecakeFilling:
4. Inaseparatebowl,prepare45mlofwaterandadd9gofgelatin.Placeinthe refrigeratorforabout10–15minutestobloom.
5. Beatthecreamcheesewiththesugaruntilsmooth.Addasmallamountofvanilla extract,apinchofsalt,andthetangerinejuice,thenmix.Addthemascarponeand gentlyfoldwithaspatula untilsmooth(donotwhip).
6. Removethebloomedgelatinfromthefridge.Prepareabain-marieandgentlyheat thegelatinuntilfullydissolved.Removefromheatandaddafewtablespoonsof thecheesecakemixturetothemeltedgelatin,mixingthoroughly.
7. Pourthegelatinmixtureintotheremainingcheesecakefillingandmixwitha spatulauntilfullyhomogeneous.
8. Pourthefillingontothepre-chilledbase.Tapthepangentlytoreleaseair bubbles.Coverlooselywithplasticwrap(nottouchingthesurface)andrefrigerate forabout8–10hours.
TangerineGelée
9. Preparethegelatinasforthecheesecakefilling(4ggelatin/20mlwater).Chill for10–15minutes.
10.Juice3mediumtangerines(about120ml).Addtheredpomelojuice(about50 ml).
11.Pourhalfofthejuicemixturethroughametalsieveintoasaucepan.Addthe brownsugarandheattoabout65–70°C,withoutboiling.Oncethesugarisfully dissolved,addthegelatinmassandstirthoroughly.Ifanygelatinclumpsare visibleonthebottom,gentlyreheatuntilfullydissolved.
12.Removefromheatandstrainintheremainingjuice.Allowtocool,checkingthe consistencywithaspoon.Thegeléeshould coatthebackofthespoononce slightlycooled.
13.Pourthecooledgeléeoverthebackofaspoonontothecenterofthecheesecake. Ifneeded,gentlyrotatethecaketocreateanevenlayer.Coverlooselywithplastic wrapandrefrigerateforabout2hours,untilset.