Ingredients
Sponge biscuit 16 cm (6.30 inch) ring
- 135 grams (4.76 ounces) flour
- 106 grams (3.74 ounces) eggs
- 6 grams (0.21 ounces) leavening agent
- 115 grams (4.06 ounces) sugar
- 45 grams (1.59 ounces) vegetable oil
- 80 grams (2.82 ounces) milk
- 1 gram (0.04 ounces) salt
No-bake cherry cheesecake: 16 cm (6.30 inch) ring
- 80 grams (2.82 ounces) cherry puree
- 35 grams (1.23 ounces) sugar
- 135 grams (4.76 ounces) cream cheese
- 50 grams (1.76 ounces) cream (33% or more)
- 4 grams (0.14 ounces) gelatin
- 24 grams (0.85 ounces) water
Tangerine marmalade: 14 cm (5.51 inch) ring
- 120 grams (4.23 ounces) mandarin puree
- 25 grams (0.88 ounces) water
- 20 grams (0.71 ounces) sugar
- 4 grams (0.14 ounces) gelatin
- 24 grams (0.85 ounces) water for gelatin
Cherry sauce
- 150 grams (5.29 ounces) cherries
- 50 grams (1.76 ounces) sugar
- 8 grams (0.28 ounces) corn starch
Frosting for assembling
- 500 grams (17.64 ounces) cream cheese
- 100 grams (3.53 ounces) cream (33% or more)
- 90 grams (3.17 ounces) powdered sugar
Frosting for decorating
- 550 grams (19.40 ounces) cream cheese
- 90 grams (3.17 ounces) cream (33% or more)
- 90 grams (3.17 ounces) powdered sugar
Milk soak
- 70 grams (2.47 ounces) milk
- 30 grams (1.06 ounces) sugar
Equipment
- 16 cm (6.30 inch) ring
Essential for shaping the sponge biscuit and cheesecake layers. Ensure it’s sturdy to maintain the shape.
- 14 cm (5.51 inch) ring
Used to mold the tangerine marmalade. A non-stick ring would make the job easier.
- Silicone spatula
Perfect for mixing and folding ingredients without deflating the batter.
- Microwave
For quick melting of gelatin and heating other ingredients. Make sure to use microwave-safe containers.
- Saucepan with a thick bottom
Prevents burning and ensures even heating, essential for making sauces and marmalades.
- Hand mixer
Critical for whipping up eggs to a fluffy consistency and mixing other ingredients to smooth perfection.
- Disposable pastry bags
Ideal for frosting and decorating your masterpiece with minimal mess.
- Cooling rack
Ensures even cooling of the sponge biscuit, preventing sogginess.
- Cling film
Useful for wrapping the cake to keep it moist and fresh during the cooling process.
Instructions
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Servings
Variations
Faq
- Why does my sponge biscuit turn out dense?
Dense sponge biscuits often result from over-mixing the batter or not folding in the flour mixture gently enough. Use a light hand and silicone spatula for best results.
- Can I make the cheesecake without a ring?
While a ring is ideal for neat layers, you can use a springform pan as an alternative to achieve similar results.
- What if my gelatin clumps?
Ensure your gelatin is fully bloomed before melting and incorporate it gradually while mixing to avoid clumps.
- How do I prevent my frosting from becoming too runny?
Chill your utensils and ingredients beforehand to maintain a stable, thick consistency while whipping.
- How can I achieve a smooth top layer for my cheesecake?
Use an offset spatula to level and smooth the top, or gently tap the ring on the counter to release any trapped air bubbles.
- Is it possible to make this dessert ahead of time?
Absolutely! This cheesecake can be prepared a day in advance and stored in the refrigerator, allowing the flavors to meld beautifully.