“Oh Tangerine Cheesecake, you look and taste soooooo gooooood!” Fresh and delicious – just right for a hot summer day.
A little while ago one of my recipes was published in a German Cook Magazine (print). They had to send me the issue and that’s how I got my hands on that fabulous no-bake recipe selection which included this cake. When I saw the picture I knew: I had to try this! Yesterday I had the perfect opportunity with wonderful guests visiting us from Minnesota.
Now, it is always a little bit difficult to find out whether the ingredients are available and the same as the German ingredients. Like i.e. this recipe calls for 1 package of lemon jello. It might turn out to be more or less jello than the German jello package. So there is always a risk that things go wrong but not so here. The Tangerine Cheesecake worked out perfectly and we all loved this cake in the shade of our Texas patio.
When I bought the ingredients, I had some trouble finding the “ladyfinger” (“Löffelbiskuit” in German). It’s like a spell with these ladyfingers: I find them in the grocery store when I don’t need them and then I think “Uh, here they are hiding! Why can’t they just put them with the cookies????” And when I need them I scour the entire store but can’t find the ladyfingers anywhere. There was at least something that looked like ladyfingers but has a different taste and texture, but I had no choice and settled for these. If you can find ladyfingers I would say they are the better choice. They are a better match than any cookies since they are so light and fluffy and that is just what this cake is.
- 350 g canned tangerines
- 1 package lemon jello
- 400 g ladyfingers
- 125 g Butter
- 200 g cream cheese, regular
- 80 g sugar
- 500 ml wipping cream
- Open the tangerine cans and drain the fruits, you will also need the juice of the cans, so don't discard them.
- Use the tangerine juice from the cans to prepare the jello according to package instructions (just replace the water or part of the water with the juice). Set aside to cool of a little bit.
- Put about 15 ladyfingers aside.
- Cut the 15 ladyfingers in halves.
- Melt the butter.
- Use the remaining ladyfingers, crumble them (i.e. in the food processor) and mix with melted butter.
- Cover a round baking pan with parchment paper and add the mixture. Spread it well to cover the bottom. Then place the ladyfinger halves all around.
- In a small bowl mix the cream cheese with the sugar (it helps to have the cream cheese at room temperature) and stir well.
- Add the jello to the cream cheese. Stir well.
- Mix the tangerines to the cream cheese.
- If you want you can first cut the tangerines in halves but I didn't do that.
- Wip the wipping cream and add carefully to the cream cheese mix.
- Add the mix to the baking pan and let chill in the refrigerator for 4 hours or over night.