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 Melted Butter
2 tb Sugar

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

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

*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

Yields
2 servings



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