Ingredients:
10 tangelos, cut off tops, hollow out, and reserve segments.

Cheesecake:

3-8 oz. - packages cream cheese, at room temperature
1 cup - Florida Crystals® Certified Organic Sugar
3 eggs
1/2 cup - plus 2 Tablespoons half & half
1 Teaspoon - vanilla extract
1/2 Teaspoon - grated lemon zest
1/2 Teaspoon - grated tangelo zest
1/2 cup - chopped tangelo segments
(reserve remaining segments to garnish plates)

Topping:

1/4 cup - chopped Macadamia nuts
1 Tablespoon - Florida Crystals® Demerara Sugar

Preparation:
Blend cream cheese and sugar until smooth. Add eggs, one at a time, beating after each addition. Stir in the half & half, vanilla and zests until smooth. Gently fold in the segments.

Place the hollowed-out tangelo skins into a baking dish. Fill each with the cheesecake batter.

Blend the Macadamia nuts and Florida Crystals® and sprinkle over top of each cheesecake.

Bake at 320 degrees for 15 minutes. Cover loosely with foil and bake an additional 20-25 minutes or until toothpick inserted in the center of cheesecake comes out clean. Remove from oven. Cool to room temperature. Cover and refrigerate until cold.

To serve: Place each cheesecake on a plate and garnish with remaining segments.

Serving Quantity: 6 to 7


Quick Tip:
Oranges or tangerines can be substituted for tangelos.

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