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

Cheesecake:
3 - (8 oz.) packages cream cheese, 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:
Preheat oven to 320°F. In a large bowl with an electric mixer, 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 tangelo segments.

Place the hollowed-out tangelo skins into a baking dish. Fill each with the cheesecake batter. Blend the macadamia nuts and Florida Crystals® Demerara Sugar and sprinkle over top of each cheesecake.

Bake at 320°F 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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