Tangerine Cheesecake

Ingredients

Cream cheese 150 g

Egg yolk 45 g

Condensed milk 75 ml

Flour 30 g

Butter 45 g

Milk 150 ml

Egg white 75 g

Sugar 60 g

Salt 1.5 g

Canned tangerines 300 g

Sugar glaze

Preheat the oven to 180°C and line a cake pan with parchment paper.

Separate the egg whites from the yolks. Whisk the egg whites with salt until slightly thickened. Slowly add the sugar, whisking until the whites thicken.

Whip the cream cheese in a separate bowl until creamy.

 Mix the condensed milk with the egg yolks until fluffy. Then add the flour. Add the flour and yolk mixture to the whipped cream cheese mixture and stir until smooth.

Melt the butter and milk in a saucepan. Add to the cream cheese mixture and mix well.

Gently fold the thickly beaten egg whites into the cream cheese mixture. The mixture should be thick and fluffy. Fill the baking pan completely with the mixture.

Fill the baking sheet with hot water and place the pan in the hot water. Bake at 180°C for 40-50 minutes. Cool.

Decorate the top of the cake with tangerine slices. Make a clear glaze for the cake according to the package instructions and spread the glaze over the tangerines. Chill in the refrigerator for at least 1 hour.

Enjoy!