Cake #19 - Tangerine Cheesecake

Feeling quite confident after a couple of spectacular cakes, I was brought fully down to reality with this tangerine cheesecake.  It wasn't the first cheesecake I'd made - for a previous attempt I followed the Best Recipe's version and gave the cake to a friend.  On a second try, shortly thereafter, we kept the cake and it was pretty delicious.  It was creamy and light, and I wondered if it as vaguely undercooked, but I only made the two, and then never tried again.

This recipe was a bit different - it doesn't require a water bath - which meant much less prep for the spring form pan, which was welcome.  I was trying to squeeze in making the cake before morning errands and an evening dinner with friends, for which I intended to bring the cake.

The cake didn't cool for the recommended six hours, which may have had something to do with the poor texture of the cake.  Let's suffice to say that when my son said, "Mama, this isn't your best cake," he was being kind. 

I give you the recipe, because maybe, if left to cool the full time it would be okay.  Or maybe if you're a better baker than I, you can see where this recipe goes wrong.

Tangerine Cheesecake

Nutty Oat Crust

¼ cup packed brown sugar

2 tablespoons melted butter

½ cup oats

½ cup nuts, such as almonds or pecans

Filling

1½ pounds cream cheese at room temperature

1 cup sugar

3 eggs

2 cups sour cream

2 teaspoons freshly grated tangerine or orange peel

1 cup tangerine juice concentrate

2 teaspoons ground ginger

½ teaspoon salt

1.       Preheat oven to 325 degrees.  Butter or oil the spring form pan.

2.       Using a food processor or blender, whirl the crust ingredients until finely textured and crumbly.  Evenly spread the mixture on the bottom of the pan.

3.       Beat the cream cheese with an electric mixer or in a food processor until light and creamy, about 5 minutes.  Add the sugar and continue to beat, stopping to scrape the sides of the bowl.  Add the eggs one at a time, beating well after each addition.  Add the sour cream, grated citrus peel, juice concentrate, ginger, and salt and beat until well blended.

4.       Pour the filling into the prepared pan.  Bake for about 1½ hours, until the edges are firm, the top lightly browned, and the center begins to puff up.  Chill completely (at least six hours, or preferably overnight) before removing from pan.  Run a knife dipped in water around the cake’s outer edge to ensure a clean release.

From Moosewood Restaurant Book of Desserts by the Moosewood Collective