Go Back
+ servings
Print Recipe Add to Collection
No ratings yet

Sumo Tangerine Cheesecake

This easy, crustless Sumo tangerine cheesecake is a snap to make and is bursting with fresh tangerine flavor. It makes a wonderful gluten free dessert that's perfect for a weeknight and individual portions make it ideal for entertaining. 
Prep Time30 minutes
Cook Time16 minutes
Total Time46 minutes
Course: Dessert
Servings: 6 servings
Calories: 236kcal

Ingredients

  • cup sugar
  • zest from 2 Sumo tangerines
  • 1 cup Sumo tangerine juice
  • 16 oz. cream cheese
  • 1 cup ricotta
  • 2 tsp. Cointreau optional
  • 2 eggs
  • 2 Sumo oranges supremed
  • 2 Tbsp. orange blossom honey

Instructions

  • Pre heat the oven to 425 degrees. Combine the sugar and the tangerine zest in a small bowl. Mix together until the sugar is moist and the zest is evenly distributed. Set aside.
  • In the bowl of a food processor combine the ricotta and cream cheese. Mix until thoroughly combined. Add the sugar, tangerine juice and cointreau. Mix. Add the eggs and mix until the mixture is smooth and all the ingredients are combined.
  • Grease 6 - ½ cup ramekins. Divide the batter evenly between the ramekins, filling them ¾ full. Place ramekins on a sheet pan and bake for 16 - 18 minutes or until the cheesecakes are lightly browned and just set. Remove cheesecakes from the oven and let cool. Garnish with the tangerine sections and honey.

Nutrition

Calories: 236kcal | Carbohydrates: 37g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 56mg | Potassium: 215mg | Fiber: 1g | Sugar: 35g | Vitamin A: 465IU | Vitamin C: 36mg | Calcium: 118mg | Iron: 0.5mg