Delicious cheese mass and juicy tangerines. The best cake for Christmas

I am a fan of cheesecakes of all types, and I also like experimenting with ingredients. The result of one of such experiments is this cake – incredibly tasty, with tangerines in the main role. I wouldn’t call it a classic cheesecake, but rather a very successful variation on this theme. My family is already asking if I will make it for Christmas. There can only be one answer – of course yes. I can already taste it.

Bottom:

• 200 g cookies with milk and honey,
• 100 g butter.

Time:

• 200 g canned tangerines,
• 500 g of cottage cheese for cheesecake or cream cheese,
• 2 eggs,
• 110 g sugar,
• 1 package of cream pudding,
• 125 ml of cream 30%,
• a bit of vanilla extract,
• powdered sugar for sprinkling.

Crumble the cookies into fine sand (using a food processor or a rolling pin). Melt the butter and pour into the cookies. Mix until a mass has the consistency of wet sand. Line the bottom of the cake tin (approx. 20-21 cm), level it and press it down with a spoon. Place in the refrigerator while preparing the cheese mass.

Place the canned tangerines into a strainer. Leave for a few minutes to thoroughly drain the syrup. Cut about ⅔ of the fruit into smaller pieces, they will be in the middle of the cheesecake. Put the rest on top.

Put cottage cheese or cream cheese, eggs, sugar, pudding powder, cream and vanilla extract into a bowl. Mix briefly, just until the ingredients are combined. Add the chopped tangerines and mix gently with a spatula.

Pour the cheese mixture onto the cooled base. Bake at 160°C for 55-65 minutes. The center may shiver slightly and the cheesecake will set in the cold. After baking, leave the tangerine cake in the oven with the door ajar for 10 minutes, then cool completely.

Before serving, arrange the remaining tangerines on top and sprinkle generously with powdered sugar.

Source: Terazgotuje.pl