Calamel Tangerines Cheesecake recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: neufchâtel cheese

Ricotta provides a lighter texture with fewer calories

caramel sauce

🥗Healthier: homemade date caramel

💰Cheaper: store-bought chocolate sauce

Date caramel is a healthier, natural sweetener option

Preheat the oven to 325°F (160°C).

Prepare a springform pan by greasing it lightly with butter.

Crush graham cracker crumbs in a bowl and mix with melted butter and salt until combined.

Press the mixture firmly into the bottom of the prepared pan to form the crust.

In a large mixing bowl, beat cream cheese until smooth and creamy.

Add sugar and mix until well combined and fluffy.

Incorporate eggs one at a time, mixing well after each addition.

Stir in vanilla extract, tangerine juice, and zest until fully blended.

Pour the cream cheese mixture over the crust in the springform pan.

Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.

Once chilled, top the cheesecake with caramel sauce and fresh tangerine slices before serving.

Cooking Techniques

Spice Level:

Allergens