Lemon Cheesecake with Tangelo

Baked Lemon Cheesecake with Tangelo jam and candied tangelo recipe - The Cooks Pantry

RECIPE BY:

Matt Sinclair

SERVING SIZE:

10 people


INGREDIENTS :

  • 200g Marie biscuits
  • 75g unsalted butter, melted and cooled
  • 600g full-fat cream cheese at room temperature
  • 200g caster sugar
  • 200ml sour cream
  • 3 large free-range eggs
  • 1 tsp vanilla extract
  • Finely grated zest 2 lemon, juice 1
  • 50g plain flour for the candied tangelo
  • 2 tangelos, sliced cross sections
  • 1⁄2 cup sugar

TANGELO JAM:

  • Zest of 3 tangelos
  • Flesh of 4 tangelos
  • 1⁄2 cup sugar
  • 2 tbsp water
  • A squeeze of lemon juice

METHOD :

  • For the base of the cheesecake, blitz the Marie biscuits and melted butter in a food processor to form fine crumbs. Pour the mixture into the base of a 20cm loose bottomed cake tin in an even layer and pack it in, smoothing it down using the back of a soup spoon. Chill until needed.
  • Heat the oven to 180°C. For the filling, mix the room temperature cream cheese, caster sugar
  • and soured cream together in a mixing bowl with an electric mixer until smooth. Gently beat in
  • the eggs, one at a time, then add the vanilla extract and lemon zest and juice. Mix in the flour
  • and whisk until smooth. Spoon the mixture over the chilled biscuit base, then level the top.
  • Bake for 50-60 minutes until the top is lightly golden and set at the edges but the middle still has a good wobble when the cheesecake is shaken gently. Remove from the oven and leave to cool completely before removing from the tin.
  • Reduce the heat of the oven to 120°C
  • For the candied tangelo, heat the sugar and water in a saucepan until sugar dissolves. Add in the tangelo slices and let it simmer for 20 mins.Remove the tangelo slices and place onto a lined baking tray. Sprinkle over some caster sugar and place in the oven and dehydrate for 20 mins.
  • For the tangelo jam, slice the zest into thin strips and cut the flesh into smaller pieces.
  • Blanch the zest in a pot of boiling water for 30 seconds. Remove and strain and do it another
  • This helps remove the bitterness from any pith.

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