Tangerine Cheesecake

In a large bowl, add the cream cheese, the refined sugar and beat everything with an electric mixer until the sugar dissolves. 

Add the whipping cream and beat until stiff peaks form.

Then, add the unflavored gelatin, previously hydrated and continue beating until smooth.

Moisten the sponge finger biscuits with some orange juice and place these biscuits in a medium baking dish, covering the entire bottom.

Then pour half of the cream we prepared over the biscuits, arrange evenly and set aside. 

Next, peel the tangerines and place the peels in a medium bowl. 

Add the baking soda, enough water to cover everything and let it all soak for 15 minutes.

After this time has passed, drain all the water, transfer the peels to a pan filled with boiling water and let them cook for 15 minutes.

Next, drain all the hot water and transfer the peels to a large pan.

Add the granulated sugar, the tangerine slices, the orange juice and mix everything until combined. 

Cover the pan and bring the ingredients to a boil. 

Then, beat everything very well with a hand blender. 

Add the cinnamon stick, the butter and mix. 

Cover the pan and let everything cook for another 5 minutes.

After this time has passed, equally divide this mixture into 2 bowls and let it cool until it reaches room temperature.

Then, take 1 of these bowls and spread half of the mixture over the dessert in the baking dish. 

Add it with a spoon then, using a barbecue stick, stir in a spiral motion.

Add the other half of the cream we prepared and arrange it evenly. 

Add the other half of the mixture from the first bowl and stir again in a spiral motion. 

Take it to the fridge and let it cool for 30 minutes. 

In the other bowl with the mixture, add the unflavored gelatin, previously hydrated and mix until combined.

Add this mixture to the baking dish with the dessert and spread it evenly. 

Take it to the fridge and let it cool for at least 3 hours. 

Serve.