Entering the New Year, a growing trend is to weave tangerines into more dishes, and a leading voice from the FISHERIA corner network shared practical ideas on how to fold citrus into dessert. The guidance focuses on balancing tangy brightness with creamy textures to create a modern, fruit-forward cheesecake that feels perfectly Canadian and American in its indulgence.
The recipe begins with a curd base built from cottage cheese, a touch of condensed milk, gelatin, and fresh tangerine puree. The aim is a smooth, rich filling that carries the citrus aroma without overpowering the dairy richness.
First, combine the curd cheese, tangerine puree, and condensed milk in a bowl placed over a gentle warm bath. Whisk until the mixture is uniform and glossy. While heat is applied, soak the gelatin in 50 ml of water for about two minutes, then stir it into the warm curd mixture until it dissolves completely. This step helps set the filling without creating clumps, giving a clean slice every time, with the tangerine note lingering softly. Arthur Minnegaliev explains that patience here yields a silkier texture and steadier slices when chilled.
The crust calls for cookies and butter. Crush the cookies until they resemble fine crumbs, then blend with pre-melted butter until the mixture clings together. This crust should press evenly into a small serving bowl or ramekin, forming a compact base that provides a sturdy platform for the curd filling while offering a buttery contrast to the citrus filling.
Next comes the tangerine jam. The jam blends sugar, slices of tangerine, and tangerine puree. All components are combined in a saucepan and cooked over low heat until the mixture thickens into a glossy jam. The citrus sweetness anchors the cheesecake’s flavor, while the simple simmer keeps the puree bright and fresh, avoiding any heavy or caramelized notes that might overshadow the filling’s creaminess, Minnegaliev notes with a smile.
Assembly follows. Begin by patting the cookie crust into a small bowl, applying even pressure to create a firm, flat surface. Pour the curd base over the crust, spreading it smoothly. Allow the cheesecake to cool fully before placing it in the refrigerator for about three hours to set. Once firm, dollop or swirl a layer of tangerine jam atop the chilled cheesecake. Finally, garnish with freeze-dried raspberries or a scatter of fresh berries to introduce a tart counterpoint and a pop of color for a refined finish.
In related news, chef Arina Zhuravleva recently proposed a stylish alternative to Olivier, illustrating how citrus-forward desserts can diversify a classic holiday spread. The conversation highlights how citrus can refresh traditional menus while preserving holiday comfort and familiarity.