Mandarin Cheesecake
6 servings
240 minutes
Artur Minnegaliev, brand chef of the Fisheria chain of corners, shared the recipe with us.
1
First, prepare the cottage cheese base. Soak the gelatin in water for 2 minutes.
- Gelatin: 20 g
- Water: 100 ml
2
Place cream cheese, 250 grams of mandarin puree, and condensed milk in a metal bowl and send it to a water bath.
- Cream cheese (curd cheese spread): 500 g
- Mandarin puree: 350 g
- Condensed milk: 350 g
3
Whisk until the mixture is smooth.
4
Add gelatin to the mixture, stir until smooth and fully dissolved. Remove from heat, the base is ready.
- Gelatin: 20 g
5
Next is the crust. Melt the butter in the microwave or in a water bath.
- Butter: 40 g
6
Crush the cookies into fine crumbs and mix with butter. The crumb base is ready.
- Shortbread: 120 g
- Butter: 40 g
7
Now — jam. Put 100 grams of mandarin puree, sugar, and mandarin slices into a saucepan.
- Mandarin puree: 350 g
- Sugar: 180 g
- Mandarins: 240 g
8
Place on the stove and simmer on low heat until it reaches jam consistency.
9
Remove from heat and let cool.
10
Place the shortcrust pastry in a small bowl or cup and press it down.
11
Pour the cottage cheese base on top.
- Cream cheese (curd cheese spread): 500 g
- Condensed milk: 350 g
- Gelatin: 20 g
- Mandarin puree: 350 g
12
Send the cheesecake to the fridge for 3 hours.
13
After 3 hours, take the set cheesecake out of the fridge and top it with mandarin jam.
- Mandarin puree: 350 g
- Sugar: 180 g
- Mandarins: 240 g
14
You can decorate with fresh berries and serve if desired.
- Fresh berries: to taste
15