Chestnut Cheesecake
Silky baked cheesecake with sweet chestnut purée and Mont Blanc vermicelli on top — pure autumn luxury ✨
Get the recipe →Home / Recipes / Calamansi Cheesecake
Calamansi Cheesecake
Tiny citrus, huge tang — silky baked cheesecake with a glossy calamansi glaze ✨
Ingredients
- 200g digestive biscuits, crushed
- 100g butter, melted
- 500g cream cheese, room temp
- 150g sugar
- 3 eggs
- 200ml sour cream
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 80ml calamansi juice
- 100ml calamansi juice (for the glaze)
- 2 tbsp sugar (for the glaze)
- Halved calamansi, to decorate
How to make it
- Mix crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min at 180°C.
- Beat cream cheese, sugar, eggs, sour cream, vanilla, cornstarch and calamansi juice until smooth.
- Pour over the crust and bake 50 min at 160°C until just set. Cool, then chill 4 hours.
- Heat the 100ml calamansi juice with the 2 tbsp sugar until slightly thickened, cool, then pour the glaze over the cheesecake.
- Top with halved calamansi, slice and serve.
