Reducing cider concentrates both its apple flavor and natural sweetness while preserving its vibrant acidity. When folded into the cheesecake filling, it creates layers of flavor that pair naturally with fresh tangerine zest and juice.

Ingredients:

For the best results, choose:

• A dry or semi-dry cider with bright acidity.
• A traditional method sparkling cider (allowed to go flat before using) for added complexity.
• A still cider with fresh apple aromatics and moderate tannins.

Avoid heavily flavored ciders, as they can overpower delicate citrus notes.

Cider-Spiked Tangerine Cheesecake

Makes: 10 to 12 servings

Ingredients

Crust

• 2 cups graham cracker crumbs
• ¼ cup sugar
• ½ teaspoon cinnamon
• 6 tablespoons melted butter

Cider Reduction

• 2 cups dry cider

Filling

• 24 ounces cream cheese, softened
• 1 cup sugar
• 3 tablespoons cider reduction
• Zest of 3 tangerines
• ⅓ cup fresh tangerine juice
• 1 teaspoon vanilla extract
• 3 large eggs
• ½ cup sour cream
• Pinch of salt

Cider Tangerine Glaze

• Remaining cider reduction
• 2 tablespoons tangerine juice
• 1 tablespoon honey
• 1 teaspoon cornstarch mixed with 1 teaspoon water

Garnish

Fresh mint (optional). Tangerine segments

Pair It with Cider

This dessert shines with several cider styles:

Traditional Method Sparkling Cider

Fine bubbles lift the richness while bright acidity refreshes the palate.

Semi-Dry Heritage Cider

Tannins provide structure that complements the creamy texture and citrus oils.

Ice Cider

A small pour alongside dessert creates an indulgent pairing, echoing the concentrated apple flavors in the cheesecake while adding notes of caramel, baked apple, and honey.

Instructions

1. Prepare the Crust

Preheat the oven to 325°F.

Combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press firmly into the bottom of a paper lined cupcake tin

Bake for 10 minutes.

Cool completely.

2. Reduce the Cider

Pour cider into a saucepan over medium heat.

Simmer until reduced from 2 cups to about ½ cup.

Allow to cool completely before using.

3. Make the Filling

Beat cream cheese until smooth.

Mix in sugar, followed by the cooled cider reduction, tangerine zest, juice, vanilla, sour cream, and salt.

Add eggs one at a time, mixing just until incorporated.

Pour into the prepared crust.

4. Bake

Place the cheesecake in a water bath.

Bake for 55 to 65 minutes until the center has a gentle wobble.

Turn off the oven, crack the door open, and let the cheesecake cool for one hour before refrigerating for at least six hours, preferably overnight.

5. Prepare the Glaze

Warm the remaining cider reduction with the tangerine juice and honey.

Whisk in the cornstarch slurry and cook until lightly thickened.

Cool slightly before spreading over the chilled cheesecake.

Garnish with fresh tangerine segments, apple slices, and candied citrus peel.