Have you heard of the latest citrus craze? Sumo Citrus. Also known as Sumo Tangerines or Dekopon in Japan, where they originate from.
They are now available in the United States, distributed by Melissa’s Produce and are the most wonderful, plump, sweet citrus fruit you will ever taste. Easy to peel and SUMO in size, these gems can weigh up to one pound. Don’t judge a citrus by it’s cover, SUMO citrus might be cosmetically challenged but inside, it is full of honey-sweet, juicy goodness that will captivate you at first bite.
A few weeks ago, I was lucky enough to have the opportunity to visit a SUMO orchard in California’s Central Valley. Surrounded by rows upon rows of fragrant citrus trees that also included W. Mercott Mandarins and funny looking Finger Limes. But the star of the tour was the SUMO Citrus.
The experience was unbelievable. We got to sample some of the world’s best citrus and although they are delicious as is, I just had to cook with these beautiful jewels.
Since I’ve been ranting and raving about how juicy SUMO Citrus is, I decided to share mandarin cheesecake recipe. But not just any mandarin cheesecake, this cheesecakes is covered with SUMO citrus glaze, taking this dessert to the next level.
The cheesecake was so delicious, my 4-year-old was willing to be my photography assistant for the day in order to get his little hands on on a slice.
Make this incredible cheesecake for your next special occasion, but don’t wait too long because SUMO Tangerines are the hot trend and might be gone in just a few weeks. Find them in the produce section of your nearest grocery store or order from Melissa’s Produce online.
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons butter, melted
- 3 packages (8 oz. each) cream cheese, at room temperature
- 3/4 cup sugar
- 4 large eggs, at room temperature
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream
- 1 tablespoon orange triple sec
- 3 tablespoons W. Mercott Mandarin juice
- 2 W. Mercott Mandarin, sliced in thin rounds
- 1 cup sugar
- 1 teaspoons lemon juice
- 2 teaspoon SUMO Citrus Juice
- In a deep 10-in. frying pan or pot over medium-high heat, stir sugar, 3/4 cup water, SUMO and lemon juice until sugar is dissolved.
- Add mandarin slices and bring to a simmer.
- Cover and simmer 5 minutes.
- Uncover and simmer gently, keeping slices in a single layer and turning occasionally, until they're slightly candied and liquid has the consistency of a thin syrup, about 20 minutes (there should be about 1/2 cup liquid in pan; if less, add enough hot water to make that amount and shake pan to mix water into syrup).
- Let cool in pan. Cover and chill at least 15 minutes and up to 2 days.
- Preheat oven to 300°. Pour graham cracker crumbs into a 9-in. cheesecake pan with removable rim; add butter and mix. Press mixture evenly over bottom and 1/2 in. up sides of pan.
- In a large bowl, with a mixer on medium speed, beat cream cheese and sugar until smooth. Add eggs 1 at a time, beating after each addition. Beat in flour, sour cream, mandarin juice and triple sec just until incorporated.
- Pour into crust-lined pan.
- Bake until center barely jiggles when cake is gently shaken, 60 to 70 minutes. Run a thin-bladed knife between cake and pan rim. Cool completely at room temperature, then cover and chill until cold, at least 3 hours or up to 2 days.
- Remove pan rim. If any moisture collects on top of cake, gently blot dry. Gently lift candied mandarin slices from syrup, reserving syrup, and blot dry with a paper towel. Arrange slices, slightly overlapping, over top of cheesecake.
- Measure SUMO juice. Bring reserved syrup to a boil over high heat. Stir occasionally until syrup is deep golden brown, 1 to 3 minutes. Remove from heat and carefully stir in juice (mixture will bubble up). Let cool to room temperature and generously brush over mandarin slices.
- Serve cheesecake, or cover and refrigerate up to 2 days. Use a serrated knife to cut cake, wiping blade clean after each slice.
Adapted from Sunset Magazine, Nov. 2007