Layered no-bake cheesecake with caramelized mandarins - photo 1
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Layered no-bake cheesecake with caramelized mandarins

Desserts Vegetarian Dishes 90 min Medium 10 wyświetleń ~51.00 PLN - (0)
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Description

A delicate, layered no-bake cheesecake combining a creamy base of ricotta and mascarpone with intensely aromatic, caramelized mandarins. The dish is seasonal — the mandarins add freshness and sweetness typical of the winter months. The cream is light, slightly tangy thanks to the lemon zest and vanilla, while the crunchy base made of buttery biscuits and the golden caramel topping provide a contrast in textures. The cheesecake is perfect as a dessert for holiday gatherings, dinners with friends, or as an impressive dessert for guests. It looks elegant: the layers of cream are smooth and bright, topped with glistening, caramelized segments of mandarins and an optional sprinkle of pistachios. This dessert is visually appealing and delicious for both fans of classic and modern desserts.

Ingredients Used

Ingredients (14)

Servings:
8
  • Butter cookies 180 g
  • Unsalted butter 80 g
  • Ricotta 400 g
  • Mascarpone 200 g
  • Powdered sugar 70 g
  • Agar-agar 6 g
  • Lemon zest (grated) 2.5 łyżeczki
  • Vanilla extract 5 g
  • Tangerines (peeled, segmented) 300 g
  • Water 60 ml
  • Granulated sugar 80 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Pistachios 40 g
  • Honey 30 ml
💰 Szacowany koszt dania: ~51.00 PLN (6.37 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare the pan: use a 24 cm diameter springform pan. Line the bottom with parchment paper (cut a circle to fit the base). Place the biscuits in a food processor and blend into fine crumbs (if you don't have a food processor, put the biscuits in a sealed plastic bag and crush them with a rolling pin).

Ingredients: Butter cookies
Use a food processor for quick chopping. If you are using a rolling pin, hit evenly until there are no larger pieces (small lumps are fine, but no whole cookie pieces).
2

Melt the butter: transfer the butter to a small saucepan and heat over low heat, stirring until completely melted. Do not boil. Pour the melted butter into the biscuit crumb mixture and stir with a wooden spoon until the mixture is evenly moist and holds together when squeezed with your fingers.

Ingredients: Unsalted butter, Butter cookies
Use a small saucepan and a wooden spoon. If the mixture doesn't want to come together, add a little more butter (1 teaspoon at a time). The mixture should hold its shape when pressed.
3

Prepare the base: pour the cookie mixture into the prepared springform pan and spread it evenly. Use a spoon or the bottom of a glass to firmly press down the base, compressing the mixture evenly and creating slightly raised edges (about 1-1.5 cm). Place in the refrigerator for at least 20-30 minutes to allow the base to set.

Ingredients: Butter cookies, Unsalted butter
The best effect is achieved by using a flat-bottomed dish and beating the entire surface vigorously. Cooling in the refrigerator will help stabilize the base.

Cream

4

Prepare the cream: transfer the ricotta and mascarpone to a large bowl. Sift the powdered sugar directly onto the cheeses, add the grated lemon zest and vanilla extract. First, mix with a wide spatula or wooden spoon until the mixture becomes initially smooth, then beat with a hand mixer on low speed for 1-2 minutes until the cream becomes uniform and creamy (without lumps).

Ingredients: Ricotta, Mascarpone, Powdered sugar, Lemon zest (grated), Vanilla extract
Use a large, deep bowl (to avoid splattering) and a mixer on low speed. If the mixture is too thick, you can add 1-2 tablespoons of cold water, but try not to thin the cream too much.
5

Prepare the agar-agar: measure 60 ml of water into a small saucepan. Add the agar-agar and stir with a teaspoon, leaving it for 5 minutes to 'bloom'. Then heat over medium-low heat, stirring constantly, until the mixture begins to boil; simmer gently for 1-2 minutes until the powder is completely dissolved and the liquid becomes clear. After removing from heat, wait 30-45 seconds - it will cool slightly but should still be hot.

Ingredients: Agar-agar, Water
Use a small, wide saucepan and a whisk. Agar-agar needs to be boiled to activate its gelling properties — if you don't bring it to a boil, the cream may not set. Test: a drop on a cold plate should set into a jelly after a few seconds.
6

Add agar to the cream: in a very thin stream, while continuously mixing with a mixer on low speed or a whisk, pour the hot agar-agar into the cheese mixture. Add gradually and mix quickly to avoid lumps. After adding all the agar-agar, blend for another 30-45 seconds until the mixture is homogeneous and slightly warmer than room temperature.

Ingredients: Agar-agar, Ricotta, Mascarpone
Stir quickly and systematically — hot agar can solidify in clumps if you pour it too quickly. If clumps appear, strain the mixture through a fine sieve.
7

Pour the cream onto the chilled cookie base: pour the mixture evenly, use a wide spatula to spread it across the entire surface and smooth it out. Tap the mold lightly against the countertop (2-3 times) to release air bubbles. Place in the refrigerator for at least 2-3 hours (preferably 3 hours), until the cream is well set and does not spill when the mold is gently moved.

Ingredients: Ricotta, Mascarpone, Powdered sugar, Lemon zest (grated), Vanilla extract
The best place is the bottom shelf of the fridge; do not cover the cake with plastic wrap directly touching the surface of the cream to prevent it from sticking. The cream is ready when shaking the springform pan does not create a liquid wave in the center - the mixture should have a slight resistance.

Caramelized mandarins

8

Prepare the mandarins: peel the fruits, carefully separate the segments, removing the membranes and seeds. Lay the segments on a paper towel to drain excess juice.

Ingredients: Tangerines (peeled, segmented)
Use a small, sharp knife to "scoop" out the segments, and use your fingers to pull them out without damaging the flesh. Squeezing out the juice helps avoid excess liquid during caramelization.
9

Caramelization: in a wide, clean pan (preferably stainless steel), pour in the sugar for caramelization and spread it evenly. Heat over medium heat without stirring for the first 2-3 minutes, until the sugar starts to melt at the edges. As some of the sugar begins to melt, gently swirl the pan (do not stir with a spoon) to distribute the heat. After about 6-8 minutes, the sugar will reach an amber color — be careful not to burn it (bitter taste).

Ingredients: Granulated sugar
Use a wide pan so that the sugar melts evenly. Do not leave the stove — the caramel changes color very quickly. The finished caramel should have a deep, golden-amber color.
10

Finishing the caramel: carefully pour 30 ml of water into the hot caramel (be cautious of splattering), and stir vigorously with a wooden spoon until a smooth, glossy sauce forms. Reduce the heat to low, add the mandarin segments, and gently stir for 1-2 minutes — the mandarins should warm slightly and be coated in the glossy sauce, but not break apart. Remove the pan from the heat and transfer the mandarins to a plate lined with parchment paper to cool and thicken slightly.

Ingredients: Water, Tangerines (peeled, segmented), Granulated sugar
Water reacts violently with hot caramel — pour slowly and keep your hands away. If the caramel thickens too much, you can reheat it on very low heat, but do not let it burn.

Assembly and decoration

11

Assembling the dessert: when the cream is well set, carefully remove the springform pan from the refrigerator. If you are using a springform pan, gently run a knife along the edge before removing it. Arrange the caramelized segments of mandarins evenly on the surface of the cream — you can create concentric circles or an artistic, irregular pattern. Drizzle with the remaining caramel from the pan.

Ingredients: Tangerines (peeled, segmented)
To remove the ring, use a warm cloth pressed against the outer side of the ring for 20-30 seconds, which will make it easier to remove without damaging the edges of the cream.
12

Final touches: optionally sprinkle chopped pistachios for color and crunch (if using). For a subtle sweetness, you can gently drizzle 15-20 g of honey on top just before serving. Place the cheesecake in the fridge for an additional 15-20 minutes to let the toppings set.

Ingredients: Pistachios, Honey
If you are not using pistachios, you can sprinkle very finely grated lemon zest for freshness. Honey is optional — do not drizzle it until just before serving, so it doesn't run off.
13

Slicing and serving: before slicing, dip the knife in hot water, wipe it dry, and make the first even cut in one confident motion. After each cut, reheat the knife in the water and wipe it to ensure the slices are clean and presentable. Serve chilled, with a cup of strong coffee or tea.

Use a large, sharp knife. Warm water prevents the cream from sticking to the blade, making cutting neat.

Fun Fact

💡

No-bake cheesecake has a long history — its roots date back to ancient times when various cultures combined soft cheeses with honey and grains. Versions using ricotta cheese are popular in Italy, where ricotta has been used in desserts since Roman times.

Best for

świąteczne spotkania zimowe przyjęcia kolacje dla gości

Tips

🍽️ Serving

Serve chilled, immediately after lightly warming the knife before slicing. For visual effect, add a few fresh mint leaves on the plate and additional, non-caramelized segments of mandarin next to each piece. Serve at a temperature of 6–10°C.

🥡 Storage

Store in the refrigerator in a covered dish for up to 3 days. It's best to add the caramelized fruits just before serving if you want to avoid softening the top. Do not freeze — the texture of the cream will change.

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