Tangerine Cheesecake

If you love cheesecake but want something that feels a little less heavy and a lot more interesting, tangerine is your secret weapon.

Fresh tangerine juice and grated peel fold right into a rich cream cheese filling, adding a bright, floral citrus note that lifts the whole cake.

The graham cracker crust is buttery and simple, and that sour cream-vanilla topping adds one more layer of creamy tang.

Bake it low and slow, let it rest in the cooling oven, then refrigerate overnight for a silky, crack-free slice that practically melts on your tongue.

Pro Tips

• Soften the cream cheese fully. Room temperature cream cheese is essential for a lump-free, velvety filling. Set it out at least an hour before you start.
• Beat one package at a time. Adding the cream cheese and eggs gradually and beating well between each addition creates an ultra-smooth texture.
• Overnight chill is worth the wait. The flavors deepen and the texture firms up beautifully. This is a make-ahead dessert at heart.
• Don’t open the oven door. When the cake rests inside the turned-off oven for 45 minutes, resist peeking. That slow cool-down prevents surface cracks.