/ Whole Tangerine Cheesecake

15cm 1



47
250g
100g
100ml
50ml
50g
10g
3


100g
80g


1.30

2.600W20

3.

4.(1)

5.(3)(4)3-4

6.

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Whole tangerine cheesecake
Servings: 8

INGREDIENTS

Crust
100 grams Biscuit
80 grams Melted butter

Filling
7 Tangerines (peeled, 4 cut in half)
250 grams Cream cheese (at room temperature)
100 grams Yogurt
100 milliliters Heavy cream
50 milliliters Orange juice
50 grams Sugar
10 grams Gelatin
3 tablespoons Water

PREPARATION
1. Make the bottom. Put the biscuit in a zippered bag and beat with a rolling pin. Add melted butter and knead well. Lay it on the bottom of the mold with a cooking sheet, cool it for 30 minutes in the refrigerator and harden.

2. Make the filling. Sprinkle gelatin into water, warm it up, and heat it in a 600W microwave for about 20 seconds to make it liquid.

3 In a mixer, add cream cheese, yogurt, fresh cream, orange juice, sugar and gelatin solution and stir until smooth.

4. Place the orange cut in half on the side of the mold in (1) so that the cross section is outside. Put the remaining whole oranges in the center.

5. Pour (3) into (4) and cool in a refrigerator for 3-4 hours.

6. Remove it from the mold and cut it into pieces that are easy to eat.

7. Enjoy!

#TastyJapan #

MUSIC
Licensed via Audio Network