Summary

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

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Instructions

1. 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.
2. 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.
3. For the filling:
4. 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.
5. For the top edition:
6. 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.
7. Prepare a cake glaze from the mandarin juice and immediately distribute it over the baked cheesecake.
8. Let the finished cake cool before removing it from the springform pan and placing it on a cake plate.