Tangelo Cheesecake
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 1:5 hours (concurrent)
- 137g/5ozs. sleeve Oreos
- 1 tablespoon cocoa powder
- 55g/2ozs. butter, melted
- Pinch salt
- 500g/1.1lbs cream cheese (room temperature)
- 300ml/10.6flozs. cream (room temperature)
- 300g/10.6ozs. sour cream (room temperature)
- 1/2 cup caster or superfine sugar
- 1/4 cup of tangelo syrup (below)
- Finely grated zest of 2 tangelos
- 3 tablespoons custard powder
- 4 eggs, at room temperature, whisked
Tangelos in syrup
- 1.5 cups white sugar
- 1 cup water
- 3 tangelos, thinly sliced
Step 1 - First make the tangelos in syrup as you'll be using some of the syrup in the cheesecake itself. Dissolve the sugar in water and then add the tangelo slices. Bring to a boil and then simmer with the lid on for 15 minutes. Remove the lid and then keep simmering until the tangelo slices turn candied and glistening.
Step 2 - Preheat oven to 160C/320F and line a 20cm/8inch springform tin on the base and sides. Process the Oreos (filling and all) and cocoa until they resemble very fine crumbs. Add the butter and salt and mix. Press into the base of the tin and bake for 15 minutes. Set aside.
Step 3 - Reduce oven temperature to 140C/284F. In a large food processor, blend the cream cheese, cream, sour cream, sugar, tangelo syrup, tangelo zest and custard powder until smooth. Add eggs in and pulse until just combined (do not overmix). Pour into the prepared tin and bake for 1.5 hours (it doesn't need a water bath). Turn the oven off and allow the cake to cool in the oven. Then cool in the fridge for at least 8 hours or overnight. When ready to serve, decorate with sliced tangelos.