The mandarin and amaretti cheesecake is a dessert that dazzles with its aromas and flavors. It’s a recipe not to miss now that mandarins are in season. The “marriage” between amaretti and mandarins is perfect, harmonious, and delicious. It’s a no-bake dessert, easy to prepare, and visually striking; in short, the mandarin and amaretti cheesecake is a star at festive occasions or Sunday lunches. This delicious cheesecake should be prepared at least a day ahead to allow its flavors to meld beautifully. This chilled cake can also be made with gluten-free and lactose-free ingredients, just as I did, in the same proportions and quantities provided in this recipe.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 14
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz amaretti
- 6 tbsp melted butter
- to taste grated zest of 1 mandarin
- 3/4 cup heavy whipping cream (lactose-free options available)
- 7 oz ricotta cheese (lactose-free options available)
- 7 oz cream cheese (lactose-free options available)
- to taste grated zest of 1 mandarin
- 2 tbsp granulated sugar
- 1 tsp citrus liqueur or other preferred
- 1 cup water
- 3.4 fl oz mandarin juice
- 2.8 oz granulated sugar
- 1 pinch fine salt
- 1/4 cup potato starch or corn starch
- to taste grated mandarin zest
- 1.4 oz dark chocolate
- 1 food brush
- 1 sheet parchment paper
Steps
We will need 3 well-washed and dried mandarins to grate the zest for the various preparations.
Prepare the mold. Line the bottom of the mold with a sheet of parchment paper; close the mold so the parchment paper remains fixed in place. Trim any excess parchment paper or tuck it under the mold.
Cut a strip of parchment paper 28 inches long (for a circular mold with a 9.5 inch diameter when closed) and line the sides of the springform pan; to ensure the strip adheres well, butter the sides of the mold or moisten them slightly with water (also butter or moisten the ends of the paper strip to seal them well against each other).
Prepare the cheesecake base
Coarsely crumble the amaretti (do not turn them to powder) in a bowl and flavor them with the grated zest of one mandarin.
Melt the butter completely over low heat and immediately pour it over the cookies. Quickly, with the help of a spoon or fork, mix thoroughly so the butter evenly coats the cookies. Transfer the mixture into the mold and level it, pressing gently, without compacting too much. Place the mold in a closed cake carrier and transfer it to the fridge for an hour.
Prepare the cream.
After an hour, pour the cold liquid cream from the fridge into a bowl and start whipping it with an electric mixer. As soon as the cream begins to thicken, add the sugar, liqueur, grated zest of another mandarin, ricotta, and cream cheese. Continue whipping the cream for another 30-50 seconds until you obtain a firm, fluffy, and well-mixed mixture.
The cream should not be overly sweet to balance the sweetness of the amaretti and the gelatin. If using sweetened vegetable cream, do not add any extra sugar.
Remove the cookie base from the fridge, pour the cream, and level it with the back of a spoon, tapping the mold gently on the table to fill any gaps, and return the mold to the fridge.
Prepare the mandarin gelatin.
In a saucepan, first pour the sugar, pinch of salt, grated mandarin zest, and starch. Mix them well. Now add the liquids, i.e., water and mandarin juice. Stir with a steel whisk and place on the smallest burner over low heat. Stirring continuously, it will take about 10 minutes for the mixture to turn into gelatin. Turn off immediately and let it cool completely.
In the meantime, prepare the chocolate decorations.
While melting the chocolate in a double boiler, cut out a sheet of parchment paper. Dip the brush in the melted chocolate and make small designs on the paper (in any shape you like) with plenty of chocolate (the decorations should be quite thick, otherwise they will crumble or melt immediately upon contact with hands). Let them set at room temperature or in the fridge (recommended if it’s warm).
Assemble the mandarin and amaretti cheesecake. Once the gelatin is cold, stir it again to soften it and pour it over the cheesecake. Level it well and return to the fridge for 30 minutes to set.
After 30 minutes, gently detach the chocolate decorative strips with a wooden or plastic spatula and apply them to the cheesecake, both on the edges and the surface. Also, add some mandarin segments (this operation can also be done shortly before serving). Return to the fridge and let the cheesecake absorb flavors for at least 12 hours.
These quantities will yield a mandarin and amaretti cheesecake over a kilogram, serving about 12-14 portions.
This chilled cake should be stored exclusively in the fridge, well-sealed in a container, for up to 3-4 days, improving in flavor over time.
