Tangerine cheesecake with rosemary, mint & lime

Ingredients

Base

250 grams (8.8 ounces) savoiardi biscuits
120 grams (4.2 ounces) butter (82%)

Filling (all the ingredients should be room temperature!)

660 grams (23.3 ounces) cream cheese (60%)
60 grams (2.1 ounces) sour cream (25%)
70 grams (2.5 ounces) cream (33%)
2 large eggs
2 large egg yolks
170 grams (6 ounces) powdered sugar
20 grams (0.7 ounces) corn starch
1 teaspoon vanilla extract
a pinch of salt

Tangerine jelly

600 grams (21.2 ounces) canned tangerines
15 grams (0.53 ounces) leaf gelatine
1 rosemary twig

Equipment

Food Processor
This handy appliance will pulverize the savoiardi biscuits into a fine crumb. If you don’t have one, you can crush the biscuits in a ziplock bag using a rolling pin. ⏳
Microwave
Softening butter quickly and evenly is a breeze with a microwave. Just make sure to melt in small intervals to avoid scorching. 📡
Springform Tin
The essential tool for any cheesecake. Ensure the tin is tightly sealed to prevent leaks. ✨
Planetary Mixer
While not necessary, a planetary mixer with a spatula attachment will ensure that your filling combines smoothly without overbeating. 🌌
Oven
A reliable oven is key. Make sure to preheat it properly to avoid undercooking.🔥
Spatula
A flexible, rubber spatula is perfect for folding ingredients gently. 🥄

Instructions

Step 1

**1. Prepare the Base:** Whizz the biscuits in a food processor until finely ground. Melt the butter in the microwave and combine with the biscuits until the mixture is smooth. Press the dough well into the bottom and sides of the tin. Put in the fridge for 30 minutes for the base to set. Ensure you press the crust firmly into the pan to avoid crumbling when slicing.

Step 2

**2. Prepare the Filling:** Combine all the filling ingredients in a bowl and mix with a spatula or a planetary mixer with a spatula attachment until homogeneous. Be careful not to beat; mix only on low speed to prevent the mixture from rising too much during baking. Pour the filling over the chilled base. Mixing on low speed helps achieve a smooth, creamy texture.

Step 3

**3. Bake the Cheesecake:** Preheat the oven to 392°F (200°C). Place the cheesecake in the oven and bake for 10 minutes. Lower the temperature to 212-248°F (100-120°C) and continue baking. Check the cheesecake after 1 hour by gently shaking the pan; the center should slightly jiggle. On average, the baking time is about 1.5 hours. Remove from the oven and let it cool completely before refrigerating for 3-4 hours or overnight. Baking at a lower temperature after an initial high heat helps set the cheesecake without cracking.

Step 4

**4. Prepare the Tangerine Jelly:** Soak the gelatine in cold water for 5 minutes. Separate the canned tangerines from their juice, and measure 200 milliliters (6.75 fl oz) of the juice. Add a sprig of rosemary to the juice and bring it to a boil. Remove from the stove, discard the rosemary, and let it cool for 30 seconds. Add the squeezed gelatine and mix well until dissolved. Put the tangerines in the syrup, stir, and refrigerate for about 30 minutes until the jelly slightly hardens. Spread the jelly mixture over the cooled cheesecake and decorate with lime zest and mint if desired. Ensure the gelatine is fully dissolved to avoid lumps in the jelly.

Servings

✨ Presentation is everything! Serve this elegant cheesecake with a dollop of freshly whipped cream on the side for an extra touch of indulgence. You can also add a few fresh tangerine segments on the top to enhance its fruity flair. 🍊🍊

Heading to a picnic or a family gathering? This cheesecake transports beautifully in its tin – just keep it cool! For an added crunch, scatter some crushed, roasted nuts like almonds or pistachios over the gelatinous top. Their slight saltiness contrasts beautifully with the sweet-tart tangerine. 🍴🧺

Fancy a holiday twist? Swap the mint garnish for a light dusting of powdered sugar and a few sprigs of rosemary, making it look like it has been kissed by winter frost. It’ll be the picture-perfect star of your dessert table. ❄️🎄

Variations

✨ Gluten-Free Version 🌾: Swap the savoiardi biscuits for gluten-free ladyfingers or gluten-free digestive biscuits. The rest of the ingredients are naturally free from gluten!

✨ Vegan Version 🌱: Replace cream cheese with a vegan alternative like a mix of cashew cream and coconut cream; substitute sour cream with a vegan-friendly version or coconut yogurt, and use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) in place of the eggs. Use agar agar instead of gelatine for the tangerine jelly. You’ll get the same incredible taste and texture without any animal products!

Faq

What’s the best way to crush the savoiardi biscuits if I don’t have a food processor?
Place the biscuits in a heavy-duty ziplock bag and crush them with a rolling pin or the bottom of a heavy pan.
Can I substitute regular butter for unsalted butter?
Yes, you can use regular butter. Just reduce the pinch of salt in the filling to balance the flavors.
Why is it important that all filling ingredients are at room temperature?
Using room-temperature ingredients ensures a smooth, lump-free cheesecake batter, which bakes more evenly.
How can I tell if my cheesecake is done baking?
Gently shake the pan—if only the center seems slightly wobbly, it’s done. It will firm up as it cools.
Can I prepare the tangerine jelly in advance?
Yes, you can prepare the jelly a day ahead and store it in the fridge. Just wait to spread it on the cheesecake until it’s slightly set but not fully firm.
How do I prevent cracks on the top of my cheesecake?
Avoid overbeating the mixture and bake at a lower temperature. Let the cheesecake cool in the oven with the door slightly open to prevent drastic temperature changes.