Calamansi Cheesecake
Using:
Ideal when you’re craving a sweet yet light dessert!
Calamansi
The bright, zesty kick of real Philippine calamansi — anytime, anywhere.
Sourced from sun-kissed local farms in Mindoro, Philippines, this 100% calamansi concentrate powder delivers that signature sweet-tart flavor loved across the islands.
You’ll need:
For the crust:
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 1 tbsp sugar
For the filling:
- 2-3 tsp Masarap Calamansi Citrus Concentrate Juice
- 2 cups cream cheese, softened
- ½ cup sugar
- 2 eggs
- ½ cup cream or sour cream
- 1 tsp vanilla extract
How to make it:
- Preheat oven to 160°C (320°F).
- Make the crust: Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan. Chill while preparing filling.
- Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then cream and vanilla. Stir in the Masarap Calamansi Concentrate until fully incorporated.
- Bake: Pour filling over crust and bake 35–40 minutes, or until the center is just set.
- Cool and chill: Let the cheesecake cool completely, then refrigerate at least 4 hours (preferably overnight) before serving.
Masarap Tip: Top with whipped cream, a light dusting of powdered sugar for tangy finish.
You’ll need:
For the crust:
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 1 tbsp sugar
For the filling:
- 2-3 tsp Masarap Calamansi Citrus Concentrate Juice
- 2 cups cream cheese, softened
- ½ cup sugar
- 2 eggs
- ½ cup cream or sour cream
- 1 tsp vanilla extract
How to make it:
- Preheat oven to 160°C (320°F).
- Make the crust: Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan. Chill while preparing filling.
- Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then cream and vanilla. Stir in the Masarap Calamansi Concentrate until fully incorporated.
- Bake: Pour filling over crust and bake 35–40 minutes, or until the center is just set.
- Cool and chill: Let the cheesecake cool completely, then refrigerate at least 4 hours (preferably overnight) before serving.
Masarap Tip: Top with whipped cream, a light dusting of powdered sugar for tangy finish.
