Ingredients
for a 25 cm mold
For the base:
- 120 gr. of Pastry Flour
- 80 gr. of Spelt Flour
- 1 egg
- 3 tablespoons of sugar
- 120 gr. of butter
For the tangerine cream:
- 450 gr. ricotta cheese
- 170 gr. of Greek yogurt
- 100 gr. of sugar
- 4 gr. agar agar powder
- 3 tangerines (the juice)
For the lemon jelly:
- 300 g of water
- 4 tablespoons of sugar
- ½ lemon (the juice)
- 2 gr. agar agar powder
- 1 tablespoon of Tasteand Color Yellow
Preparation
To prepare the base: process the Pastry Flour, Spelt Flour, cubed butter, sugar and egg by hand or using a planetary mixer with a leaf (or K) whisk until smooth.
Pour it into the bottom of a hinged mold lined with baking paper and mash well with the back of a spoon.
Bake in the preheated oven at 180° until crisp, which is about 20 to 25 minutes.
To prepare the cream: process the ricotta cheese together with the Greek yogurt, sugar and the juice of the mandarins until smooth and without lumps.
Dissolve theagar agar in a small saucepan with 3 fingers of water and cook for at least 3 to 4 minutes.
As an alternative to agar agar, 2 gm. locust bean seed flour (which has greater gelling power when cold than agar agar) can be used, mixed cold with a little liquid and allowed to swell for about 30 minutes before use.
Then add the thickening liquid to the tangerine cream cheese and mix well.
Without removing the ring, pour it over the now cold cheesecake base and refrigerate to chill for at least 3 to 4 hours.
To prepare the jelly: melt Gusto and Color Yellow in a saucepan with water and sugar.
Place on the stove, add theagar agar and lemon juice, and boil for about 6 minutes.
Let cool until it begins to thicken, then gently pour over cheesecake.
Refrigerate the cheesecake until the jelly is firm.
Remove from the hinged mold and garnish to taste with mandarin segments, mandarin slices and dried kumquats.
Thanks to Daniela of Recipe Ideas for the recipe.
