Curd cheesecake with Abkhazian mandarin
6 servings
180 minutes
Cottage cheese cheesecake with Abkhazian mandarin is the embodiment of tenderness and exotic aroma. Its velvety texture is created by the combination of cottage cheese, sour cream, and cream, while the subtle acidity of the mandarin adds freshness. White chocolate and coconut flakes give the dessert a refined sweetness, creating a harmonious balance of flavors. The shortcrust base with lemon zest provides a crunchy foundation, while mandarin jelly with fruit pieces turns this cheesecake into a true work of art. The Abkhazian mandarin, known for its rich sweetness and delicate aroma, makes the dessert unforgettable. This cheesecake is perfect for festive occasions or cozy tea gatherings, bringing joy and a sunny mood.
1
Mix crushed cookies with melted chocolate and zest. Place in a mold.
- Shortbread: 210 g
- White chocolate: 70 g
- Lemon zest: 2 g
2
Mash the cottage cheese, mix with all ingredients, pour over the dough in the mold and bake at 100 degrees for 1.5 hours. Cool down.
- Curd cheese (tvorog): 480 g
- Egg yolk: 2 pieces
- Chicken egg: 2 pieces
- Sugar: 260 g
- Sour cream: 150 g
- Cream: 150 g
- Salt: 2 g
- Vanilla pod: 1 piece
- Wheat flour: 15 g
- Starch: 5 g
3
Heat the mandarin juice, dissolve the gelatin in cold water, mix all ingredients with 140 g of sugar, heat until homogeneous, and cool to room temperature. Pour over the cooled cheesecake. Place mandarin segments on top of the cheesecake. When the jelly cools down — the segments will be inside.
- Mandarin juice: 100 ml
- Gelatin: 10 g
- Sugar: 260 g
- Passion fruit juice: 100 ml
- Mandarins: 100 g
4
Remove the cheesecake from the ring, sprinkle with coconut flakes, and arrange slices of fresh coconut.
- Desiccated coconut: 100 g
- Coconut: 50 g
