Mandarin Curd Cheesecakes
Winter is over, after all 🙂 And to get rid of the last remains of it, I decided to use my last mandarins (who where too dry to eat anyway) to make mandarin curd! I have actually never made curd before nor heard of mandarin curd, but I guessed that it would work with all citrus fruits? And I was right 😀 This mandarin curd took me two attempts to make it perfectly creamy as I first added too little butter. But after I had adjusted that it was delicious and enough to use for some little cheesecakes 😀
In fact I was even able to make two little mandarin curd bars as well. However, no pictures of them are available as it was a pure left-over action and I wouldn’t have thought that they would actually turn out that well and taste good! But they did 🙂 And my boyfriend just might prefer them above the cheesecakes 😮 Just might… Maybe I will work on a recipe just for Curd Bars in the future. So in the meantime I will share my Curd Cheesecakes recipe, also super delicious!
Start by making the mandarin curd. It might sound complicated and intriguing, but believe me, it is not so difficult at all. And actually it is done so much more quickly than I would have thought 😉 Just needs some time to cool down to set completely. I used 4-5 already dried up mandarins, the juice I got out of them was about 50-60 ml.
- Melt butter in a pan over low heat.
- Add the egg and the sugar and stir up with a spoon until dissolved.
- Add the mandarin juice and stir until mixture thickens.
- Pour into a clean jar and let it cool until it firms up.
I let the mandarin curd cool down over night. When it has set, start making the cheesecake by preparing the biscuit base first. I didn’t have any cookies at home (how is that even possible?) so I used Zwieback (rusk bread) instead. It doesn’t really matter what you use for the base, as long as it is dry and crumbly 😛
- Melt the butter and let cool down slightly.
- Crumble the Zwieback or the Cookies.
- Add the melted butter and some sugar.
- Stir together until you get a wet cookie base.
- Add into your cake tin/muffin base/souffle tin and press down gently by using a spoon.
- Let it rest for about half an hour in the fridge.
In the meantime you can start preparing the cheesecake filling:
- Cream together the cream cheese and sugar.
- Add the egg and beat well.
- Mix in the Greek Yogurt until well combined.
- Optional: Add 1 Tbsp of lemon.
- Sift in the flour and fold it under the cheesecake mixture.
- Pour the cheesecake mixture onto the biscuit base and spread out evenly.
- At the end add some of the mandarin curd on top of the cake and distribute with a fork and let it clumpy.
- Bake for about 30 minutes at 160ºC.
I still had some left-over biscuit bases and mandarin curd. That’s why I poured the rest of the mandarin curd on top of the biscuit base and baked them together with the cheesecakes. They could have had some time less in the oven, but nevertheless my boyfriend loved them (actually he has eaten them before I could even try, that’s why I do not have an opinion about them. Yet… 😉). So I guess I will need to remake them as Curd Bars as well sometime soon 😀 By the way, I find it a pitty that you don’t see the difference between the curd and the cheesecake filling… In the end all was yellow-y 😛 Well, it was good even if you don’t see the actual curd!
For the Mandarin Curd:
- 50-60ml Mandarin Juice
- 1 Egg
- 50g Sugar
- 45g Butter
For the Biscuit Base:
- 60g Zwieback (or biscuits, cookies etc…)
- 30g Butter, melted
- 1 Tbsp brown Sugar
For the Cheesecake Filling:
- 120g Cream Cheese
- 35g Sugar
- 1 Egg
- 80g Greek Yogurt
- Optional: 1 Tbsp Lemon
- 10g Flour