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Tangerine Dream Cheesecake

My grandmother, Nana Elsie, always had a tangerine tree bursting with fruit in her Florida backyard. As a child, the scent of those blossoms was intoxicating, a promise of sunshine and sweet treats. Every year, she’d craft something special with those tangerines, and while her marmalade was legendary, it was her tangerine cheesecake that truly stole the show. The bright, citrusy notes cutting through the rich creaminess… it was heaven on a plate and a cherished memory I’ve carried with me ever since. This recipe is my humble attempt to recreate that magic, a little piece of Nana Elsie’s sunshine.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 1 hour 28 minutes
Total Time: 2 hours 30 minutes
Servings: 12
Yield: 1 cheesecake
Dietary Type: Not specified

Ingredients

For the Crust:

1 cup flour, unsifted
1/4 cup granulated sugar
1 tablespoon tangerine peel, grated
1/2 cup butter
1 egg yolk
1/2 teaspoon vanilla extract

For the Filling:

40 ounces cream cheese (at room temperature)
1 1/4 cups granulated sugar
3 tablespoons flour
1 tablespoon tangerine peel, grated
1/4 teaspoon salt
1/4 teaspoon pure vanilla extract
5 eggs
2 egg yolks
1/4 cup tangerine juice

For the Tangerine Topping:

2/3 cup ground tangerine, seeds removed before grinding
1 cup granulated sugar

Equipment Needed

9-inch springform pan
Pastry blender
Electric mixer
Aluminum foil
Food chopper or blender
Saucepan

Instructions

Preheat your oven to 400 degrees F (200 degrees C). This initial high heat helps set the crust and gives it a golden color.
Combine the flour, sugar, and grated tangerine rind in a medium-sized bowl. The tangerine rind adds a wonderful aroma and subtle citrus flavor to the crust.
Add the butter, egg yolk, and vanilla extract to the dry ingredients.
Cut the butter into the flour mixture using a pastry blender until the mixture resembles coarse crumbs. Then, knead with your fingers until the dough comes together into a smooth ball. This step is crucial for a tender crust. Be careful not to overwork the dough, or it will become tough.
Pat 1/3 of the dough evenly over the bottom of a 9-inch springform pan.
Bake the crust for 5 minutes, or until it is lightly golden. Keep a close eye on it to prevent burning. Once baked, cool the crust completely.
Pat the remaining dough evenly around the sides of the springform pan, reaching about 1/2 inch from the top edge. This creates a sturdy and attractive border for the cheesecake filling.
In a large bowl, place the cream cheese. It’s essential that the cream cheese is at room temperature to prevent lumps in the filling.
Using an electric mixer, beat the cream cheese at low speed until smooth and creamy. This ensures a velvety texture for the final cheesecake.
In a separate bowl, mix together the sugar, flour, grated tangerine rind, and salt. The flour helps to stabilize the cheesecake and prevent cracking.
Gradually beat the sugar mixture into the cream cheese, continuing to use low speed. This gradual incorporation helps to prevent over-mixing, which can lead to a tough cheesecake.
Beat in the eggs and egg yolks one at a time. Ensure each egg is fully incorporated before adding the next.
Blend in the tangerine juice. The juice adds moisture and intensifies the tangerine flavor.
Pour the cheesecake filling into the prepared crust.
Place a sheet of aluminum foil under the springform pan on the oven rack. This will catch any drips and prevent a messy oven.
Bake the cheesecake in the preheated 400 degree F (200 degrees C) oven for 8 to 10 minutes, or until the crust browns lightly. This initial high heat helps to set the edges of the cheesecake.
Reduce the oven heat to 225 degrees F (107 degrees C) and bake for 1 hour and 20 minutes longer. This low and slow baking method is key to preventing cracks and ensuring a creamy, even texture.
Cool the cheesecake slowly at room temperature. Avoid placing it in a cold place, as this can cause it to crack.
Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.
Prepare the Tangerine Topping: Cut the tangerines into pieces and remove the seeds before grinding.
Put the tangerine pieces through a medium blade of a food chopper or grind them in an electric blender.
Measure out 2/3 cup of the ground tangerine and place it in a saucepan.
Add the sugar to the saucepan.
Stir the mixture over moderate heat until the sugar dissolves completely.
Cook, stirring frequently, until the mixture thickens to a marmalade-like consistency, approximately 20 to 30 minutes. Be patient, as this step is crucial for achieving the desired texture.
Cool the tangerine topping completely.
Before serving, spoon the cooled tangerine topping evenly over the top of the chilled cheesecake.

Expert Tips & Tricks

For an extra smooth cheesecake filling, consider using a water bath during baking. Wrap the bottom of the springform pan tightly in aluminum foil, then place it inside a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan. This helps to ensure even baking and prevents cracking.
If you don’t have tangerine juice on hand, you can substitute orange juice, but the tangerine flavor will be less pronounced.
To prevent the crust from sticking to the pan, grease the springform pan lightly before pressing in the dough.
If your cheesecake starts to brown too quickly during baking, tent it loosely with aluminum foil.

Serving & Storage Suggestions

Serve the tangerine cheesecake chilled, garnished with fresh tangerine segments or a sprig of mint for an elegant presentation. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. While freezing is not recommended, the cheesecake can be kept in the freezer for up to a month, but the texture may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	653.3 kcal	N/A
Calories from Fat	394 g	60%
Total Fat	43.9 g	67%
Saturated Fat	26.6 g	133%
Cholesterol	259.6 mg	86%
Sodium	414.1 mg	17%
Total Carbohydrate	55.4 g	18%
Dietary Fiber	0.5 g	2%
Sugars	43.2 g	172%
Protein	11.8 g	23%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour in the crust with a gluten-free flour blend.
Citrus Medley: Add a tablespoon of lemon or orange zest to the filling for a more complex citrus flavor.
Spiced Crust: Incorporate a pinch of cinnamon or nutmeg into the crust for a warmer, more festive flavor.
Chocolate Drizzle: Drizzle melted dark chocolate over the finished cheesecake for a decadent touch.

FAQs (Frequently Asked Questions)

Q: Why is my cheesecake cracking?
A: Cheesecake cracking is often caused by rapid temperature changes or overbaking. Ensure you cool the cheesecake slowly and bake it at a low temperature.

Q: Can I use a different type of citrus fruit for this recipe?
A: While tangerine is the star of this recipe, you can experiment with other citrus fruits like oranges, mandarins, or even blood oranges for a slightly different flavor profile.

Q: How do I prevent the crust from getting soggy?
A: Blind-baking the crust before adding the filling helps to create a barrier against moisture and prevents it from becoming soggy.

Q: Can I make this cheesecake ahead of time?
A: Absolutely! In fact, making the cheesecake a day or two in advance allows the flavors to meld and the cheesecake to fully set, resulting in a better overall texture and taste.

Q: What is a springform pan and why is it needed?
A: A springform pan has removable sides, making it easy to release the cheesecake without damaging it. It’s essential for achieving a clean and attractive presentation.

Final Thoughts

I hope this tangerine cheesecake brings as much joy to your kitchen as it has to mine over the years. It’s a recipe that speaks of sunshine, family, and simple pleasures. Don’t be afraid to experiment and make it your own, whether it’s adding a touch of spice to the crust or drizzling it with chocolate. And most importantly, share it with someone you love. Let me know how it turns out, I would love to hear about your baking experiences. Cheers to sunshine and cheesecake!

Tangerine Cheesecake Recipe