Tangerine Cheesecake Recipe

The best delicious Tangerine Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tangerine Cheesecake recipe today!

Hello my friends, this Tangerine Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Tangerine Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Tangerine Cheesecake.

What Makes This Tangerine Cheesecake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tangerine Cheesecake.

Ready to make this Tangerine Cheesecake Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

 

Ingredients & Directions


-FJVS25A

-CRUST-
1 c Graham Crackers; Crushed
2 tb Sugar
2 tb Melted Butter

FILLING
3 pk 8 oz. Cream Cheese; Softened
4 x Eggs
1 c Sugar
2 tb Tangerine Juice*
1 tb Grated Tangerine Peel

TOPPING
1 1/2 c Sour Cream
2 ts Vanilla
2 tb Sugar

*INGREDIENT LIST SHOULD READ: 2 tbsps. freshly squeezed Tangerine Juice.
Combine first 3 ingredients thoroughly. Press into bottom and sides of 8 x
3 spring form pan. Bake 5 minutes and cool; (350 degrees oven). Now, turn
oven to 250 degrees. Place 1 pkg. cream cheese and 1 egg in large mixer
bowl; beat thoroughly. Repeat with remaining cheese and eggs, beating well
after each addition. Gradually add sugar alternately with juice. Beat at
medium speed for 10 minutes. Stir in peel. Pour into crust and bake 25
minutes. Turn off heat; let cake stand in oven 45 minutes and then remove.
Now, turn oven to 350 degrees. Thoroughly combine topping ingreidents. Let
stand at room temperature. Gently spread over warm cake. Return to preheat
350 degree oven for 10 minutes. Partly cool on wire rack. Refrigerate
overnight, if possible. I have never tried this recipe, but sounds great!!

Comes from “From Manna to Mousse” cookbook. Marilyn Sultar

From

Yields
2 Servings

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