If there’s one good thing about colder months it’s citrus. While you’re used to seeing navel oranges and tangerines, satsumas should be getting an equal share in your favorite fare. This small, delicate fruit is typically seedless, always juicy and never hard to peel. Their sweet, semi-tart taste is like candy, which is exactly why you’ll get a nice kick out of this Satsuma Fudge Cheesecake. Who knew winter could be so delightful?
Satsuma Fudge Cheesecake
Makes 4 servings
Macros per serving: 285 calories | 19 g net carbs | 22 g protein
6-8 oz stem and leaf satsumas (about 3 medium fruits)
1 scoop orange protein powder
2 oz. almonds, ground into a powder
1/3 cup erythritol
1 tsp. baking powder
½ tsp. cinnamon
½ tsp. vanilla
5.3 oz Siggi’s Orange and Ginger Yogurt
4 oz. fat-free cream cheese, at room temperature
1/3 cup egg whites
1 jumbo egg
Candied Satsuma topping
1 medium satsuma fruit, sliced thinly
5 drops cinnamon vanilla liquid stevia
- Preheat oven to 325 degrees F and coat a 6-inch springform pan with non-stick cooking spray.
- In a large pot, add 3 satsumas and enough water to cover the fruit. Simmer on medium heat 1-1 ½ hours, or until tender.
- Drain satsumas, allow to cool and cut into quarters.
- In a food processor, blend fruit until it forms a smooth liquid.
- Add remaining cheesecake ingredients and blend until thoroughly mixed and smooth.
- Pour batter into springform pan and bake 45 minutes. Cheesecake will have a little jiggle in the center. Place in fridge for several hours or overnight.
- In a non-stick skillet over medium heat, add sliced Satsuma, a sprinkle of erythritol, a few drops of cinnamon-vanilla liquid stevia and enough water to cover the bottom of the skillet. Simmer until water cooks off and satsuma rinds start to lightly brown.
- Flip fruit slices and brown the other side. Remove from heat and let cool while you prepare the fudge glaze.
- In a small bowl, add all glaze ingredients and microwave for 20 seconds, stirring until completely melted and smooth.
- Once cheesecake has cooled and set, carefully remove springform pan and flip the cheesecake upside down onto a cake platter.
- Top with fudge glaze and garnish with candied satsuma slices. Enjoy!