Baked Tangerine Cheesecake
desserts · serves 8-10 · 5 h · EN
Citrus baked cheesecake on a digestive biscuit base.
ingredients
For the base
- 200 g digestive biscuits, or graham crackers
- 100 g butter, melted
For the filling
- 600 g full-fat cream cheese, room temperature
- 150 g caster sugar
- 3 large eggs, room temperature
- 200 ml sour cream, or full-fat Greek yogurt
- Zest of 2 tangerines
- 120 ml fresh tangerine juice, about 3–4 tangerines
- 1 tsp vanilla extract
- 1 tbsp cornflour, or plain flour
For the optional glaze
- 120 ml tangerine juice
- 2 tbsp sugar
- 1 tsp cornflour mixed with 1 tbsp water
method
- 1Heat the oven to 160°C (320°F) and line the base of a 20 cm springform tin.
- 2Crush the biscuits, mix with the melted butter and press firmly into the tin. Bake 10 minutes, then cool slightly.
- 3Beat the cream cheese and sugar until smooth — don't overbeat. Beat in the eggs one at a time.
- 4Mix in the sour cream, tangerine zest, juice, vanilla and cornflour.
- 5Pour the filling over the base and smooth the top. Bake 50–60 minutes, until the edges are set but the centre still wobbles slightly.
- 6Turn the oven off, crack the door open and leave the cheesecake inside 1 hour.
- 7Remove and cool completely, then chill at least 4 hours — overnight is best.
- 8For the glaze, simmer the juice and sugar, whisk in the cornflour slurry and cook until thickened. Cool before pouring over the cheesecake.
notes
- Room-temperature ingredients give a smooth cheesecake.
- A slight wobble in the centre is correct — it firms up as it chills.
- If the tangerines are very sweet, add 1–2 tsp lemon juice for balance.
- Top with tangerine segments instead of glaze if you prefer.