ΜΑΝΤΑΡΙΝΙΑ ΑΡΑΚΑΠΑ
Τα μανταρίνια Αρακαπά καλλιεργούνται κυρίως στην περιοχή του χωριού Αρακαπάς και παράγονται από την ομώνυμη ποικιλία του είδους, Citrus reticulata Blanco. Τα μανταρίνια Αρακαπά ωριμάζουν την περίοδο Δεκεμβρίου-Μαρτίου. Το φύλλωμα του δέντρου έχει μεγάλη ανθεκτικότητα στις χαμηλές θερμοκρασίες του χειμώνα.
Arakapa mandarins are mainly grown in the area of Arakapas village and are produced from the variety of the same name, Citrus reticulata Blanco. The Arakapa mandarins mature between December and March. The foliage of the tree has great resistance to low winter temperatures.
Recipe!
CYPRIOT BAKED CHEESECAKE WITH ANARI CHEESE AND “ARKATENO” RUSK
For the crust:
- 200 gr. Cypriot arkateno rusk
- 100 gr. Roasted almonds (finely chopped)
- 150 gr. sugar
- 150 γρ. Melted unsalted butter
For the topping:
- 100 ml fresh cream
- 100 gr. Dark chocolate (in small pieces)
For the filling:
- 500 gr. Fresh Cypriot Anari Cheese
- 200 gr. sugar
- 4 eggs
- 1 tbsp tahini paste
- 3 tbsp syrup from mandarin sweet (you can replace is with honey or grape syrup)
- Zest from 1 mandarin
- 2 tbsp fresh cream
- 2 ts cornflour
- ½ ts salt
To serve: Mandarin marmalade, roasted sesame
Preheat the oven to 180° C. Line a 26 cm springform pan with a round of parchment paper.
MAKE THE CRUST:
- In a bowl, combine the rusks, almonds, sugar, and melted butter and mix until evenly incorporated. Press the crumb mixture evenly into the bottom of the pan. Bake the crust for 10 minutes, then set aside to cool. Leave the oven on. (This crust can be prebaked up to 1 day ahead and left covered at room temperature once cooled.)
MAKE THE FILLING:
- In a stand mixer with the paddle (or in a bowl with an electric mixer or even in a food processor), Add all the ingredients exept the eggs and beat at medium speed until incorporated and smooth, 3-5 minutes.
- Transfer the mixture into a bowl and add our eggs one by one while stirring.
- Pour the filling into the crust, smoothing the top. Transfer the pan to the oven and bake until the cake is set but the center has a light jiggle, about 50 minutes. Turn the oven off, prop the door open with a wooden spoon, and allow the cake to cool inside for another hour. Remove the cake from the oven and set on the counter to cool completely.
MAKE THE TOPPING:
- In a small saucepan, heat the cream until it’s about to boil. Remove from the heat, add the chocolate pieces, and let rest for a couple of minutes. With a heat-resistant spatula, stir the cream until all the chocolate has melted and the ganache is smooth and shiny. Allow to cool for a few minutes.
- Pour the chocolate ganache over the cheesecake and smooth the top. Sprinkle the sesame seeds in a pattern over the ganache and set aside to cool completely. Once cooled, refrigerate for a few hours or overnight. To serve, remove the sides of the springform pan and slide the cake onto a platter.
Recipe by Cokones.Cyprus
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ΑΡΑΚΑΠΑΣ – ARAKAPAS
