Hedels Mandarins Cheesecake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 200 g flour
- 100 g butter or mararine
- 75 grams sugar
- 0.5 teaspoon ½ baking powder
- 1 packet vanilla sugar
- 1 egg (s)
For the filling:
- 500 g low-fat quark
- 250 ml sour cream
- 2 egg (s)
- 175 grams sugar
- 0.5 ½ cup oil
- 1 ½ cup milk
- 1 lemon (s)
- 1 packet custard powder, vanilla
For covering:
- 1 large can (s) mandarine (850 g, drained weight 480 g)
- 1 pack cake icing, course
Print Recipe
Pin Recipe Instructions
- For the shortcrust pastry, sieve the flour on the table, form a hollow in the middle, put the egg, the butter or margarine pieces, the sugar and vanilla sugar into it and sprinkle the baking powder over it.
- Knead the egg, sugar and butter / margarine with a fork, gradually add the flour from the edge and quickly knead with your hands to form a dough and place in a size 28 springform pan. If you want the dough a little thicker, you can use a 26 mm form.
- For the filling:
- Mix all ingredients together, add lemon juice to taste, your own taste decides whether you need the juice of half a lemon or a whole lemon. Put the mixture on the dough.
- For the top edition:
- Drain the mandarins and spread over the filling. Place the cake in the oven preheated to 180 ° C (top and bottom heat) for approx. 50 minutes.
- Prepare a cake glaze from the mandarin juice and immediately distribute it over the baked cheesecake.
- Let the finished cake cool before removing it from the springform pan and placing it on a cake plate.
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