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No Bake Tangerine Cheesecake

Cheesecake craze continues… This one is a no bake cheesecake flavored with the season’s sweetest tangerines. Feel free to substitute oranges or lemons for tangerines and I’m sure it will be just as tasty (see variations in the recipe section). No bake cheesecakes are usually prepared with gelatin, but I took a different route by using eggs instead and cooked the filling in a bain-marie. I hope, with two cheesecake posts in a row, I have re-established my die-hard Golden Girls fan status.

No Bake Cheesecake 2

I’ve tried a different crust recipe this time. It was quite tasty and also extremely easy to remove from the springform pan. You can adjust the aroma of the tangerines to your liking during the steeping stage. If you like a stronger tangerine flavor, pour in the cream with zest in the bain-marie. If not, pass the cream through a fine mesh strainer.

No Bake Cheesecake 3

I had every intention of posting a New Year’s cake recipe, this time before we enjoy it at The Mansion on the New Year’s Eve, but it seems pretty impossible. I’ve imagined a vanilla sponge cake layered with peanut buttercream, caramel sauce, bittersweet chocolate pieces and banana slices, but friends voted for another dessert: Ice Cream Bomb Cake. A pound of milk chocolate, 4 cups of cream, 7 egg yolks and a lot of sugar have already been mixed and churned, freezing to be placed on a pistachio brownie.

NO BAKE TANGERINE CHEESECAKE RECIPE

Ingredients

For the crust:

  • 1+2/3 cups all-purpose flour
  • 1/8 tsp salt
  • 1/3 cup sugar
  • 1 egg + 1 egg yolk
  • 8 tbsp butter, cold and cut into small cubes

For the filling:

  • 2 pounds cream cheese (or Labneh*), at room temperature
  • 4 eggs, at room temperature
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 1/8 tsp salt
  • 1 cup heavy cream
  • 1/2 cup freshly-squeezed tangerine juice
  • Zest of 2 tangerines, divided
  • 2 tbsp cornstarch

* If you’re using Labneh, place 2+1/4 pounds of it on a strainer lined with 4-5 sheets of paper towel and wait for half an hour. Turn the cheese upside down on a fresh set of paper towels and strain for another half an hour. This will yield approximately 2 pounds of strained Labneh cheese.

For No-Bake Lemon Cheesecake: Instead of 1/2 cup tangerine juice and zest of 2 tangerines, use 1/3 cup freshly-squeezed lemon juice and zest of one lemon. Add two more tablespoons of sugar.

For No-Bake Orange Cheesecake: Instead of 1/2 cup tangerine juice and zest of 2 tangerines, use 1/2 cup freshly-squeezed lemon juice and zest of one orange.

Method

  • Preheat your oven to 350F.
  • Butter a 9-inch springform pan and set aside.
  • To make the crust, put the flour, salt and sugar in a food processor and pulse until combined. Add butter and pulse until coarse crumbs form. Add the whole egg and the extra yolk and mix until the dough gathers around the blade.
  • Gather the dough into a ball, place it on the bottom of the pan and press evenly on the bottom and up the sides.
  • Freeze the crust for about 30 minutes. Remove the crust from the freezer, lightly poke the bottom with a fork and bake at 350F for 25-30 minutes. Cool the crust until it reaches room temperature.
  • To make the filling, combine heavy cream and tangerine zest (reserve 2 tsp of zest for later) in a small pot and bring to a boil. Remove from heat and let steep for 20 minutes.
  • Over a bain-marie, combine eggs and sugar and whisk until yolks begin to turn pale and the mixture reaches a thick consistency, for about 20 minutes.
  • Add the tangerine cream into the eggs and whisk for 10 more minutes (If you’d like a strong tangerine flavor, keep the zest. If not, pass the tangerine cream through a fine mesh strainer while you add it to the yolks). Next, add the tangerine juice, vanilla extract, salt and corn starch and stir to combine.
  • Place a large pot over medium high heat and transfer the mixture into this pot together with cream cheese. Whisk until the mixture resembles a thick pudding, for about 5-10 minutes.
  • Take the filling off heat and pour it over the cooled crust. Flatten the top with a spatula, sprinkle the reserved tangerine zest on top and wait for it to cool to room temperature.
  • Cover with foil (plastic wrap will cause condensation) and refrigerate at least 16 hours (it will stay fresh for 3 days).
  • To serve, run a knife between the crust and sides of the pan, then open and remove the sides of your springform pan.

December 30, 2008 · 13 Comments Categories: Cheesecake Tags: Cheesecake, no bake, tangerine

« Chocolate Cheesecake
Ice Cream Bombe Cake »

Reader Interactions

Comments

  1. Amanda

    December 31, 2008 at 1:57 am

    This cheesecake sounds very refreshing and sweet. But that ice cream bomb sounds DAMN enticing!

    Reply
  2. Andy

    December 31, 2008 at 1:27 pm

    Sounds very light.

    Reply
  3. Alison

    December 31, 2008 at 6:14 pm

    I DEFINITELY would have voted for the vanilla sponge cake. That sounds absolutely heavenly.

    Reply
  4. Verochka

    January 1, 2009 at 2:17 pm

    Dear Cenk!Happy new year!

    Thank you for the recipe!I’m gonna try it!
    can’t wait for ice-cream bomb as well!

    Reply
  5. Kham

    January 5, 2009 at 12:45 pm

    Looks and sounds absolutely delicious! Love the photographs.

    Reply
  6. Kathleen

    January 7, 2009 at 6:03 am

    This looks lovely! I’ve never been a fan of no-bake cheesecakes because they tend to be dense, but this one looks like something special. Clementines are very cheap here at the moment, so I think I’ll try making a clementine version next week! Thank you for the recipe.

    Reply
  7. sanriofan

    January 8, 2009 at 9:00 am

    Hey there! It looks like you enjoy cooking and baking. I read that Sanriotown.com is having a cooking/baking contest. Why not try that out?:)

    Reply
  8. Vassia Komi

    January 8, 2009 at 9:54 pm

    This cheesecake looks great!!
    I am going to try it soon as my kids love tangerines!
    Great food photography too!!!

    Reply
  9. mallory elise

    January 10, 2009 at 10:37 pm

    brilliant first photo–it looks like a flag. cheesecake nation 🙂

    Reply
    • Cenk

      January 10, 2009 at 11:34 pm

      Mallory – Thank you! Exactly – I’ll use that as a headline in my flickr stream 🙂

      Reply
  10. Megan

    January 11, 2009 at 3:33 am

    Wow, great photos! This sound so refreshing and delicious, I can’t wait to try this out with all the tangerines I just bought 🙂

    Reply
  11. Rebecca

    July 27, 2009 at 1:01 pm

    Hi, it is great to have your tips about labneh being a good cheesecake cheese here in Turkey. I wonder if you could advise me about a good substitute for German quark. I want to make marillenknödel (sweet dumplings) and the dough requires curd cheese like quark.

    Reply
    • Cenk

      July 27, 2009 at 4:40 pm

      Rebecca – Thanks! Blending some heavy cream with Labneh might work. Hope this helps.

      Reply

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