Mandarin Cheesecake with Meringue Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 can tangerine (s)
- 100 g butter, soft
- 400 g suar
- 2 tablespoon vanilla sugar
- 3 egg (s)
- 40 g semolina
- 1 packet custard powder, vanilla flavor
- 750 g low-fat quark
- 1 lemon (s), untreated, grated zest
- 1 pinch (s) salt
- 4 egg whites
- 1 teaspoon cornstarch
- Flaked almonds
- Fat and semolina for the mold
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C. Drain the mandarins (the juice is not needed).
- Mix the butter with 175 g sugar and the vanilla sugar until creamy. Separate the eggs. Gradually stir the egg yolks into the butter and sugar mixture. Stir in semolina and pudding powder. Add the quark and lemon zest, stir well. Beat the 3 egg whites with a pinch of salt until stiff and fold into the batter with the mandarins. Grease a springform pan and sprinkle with a little semolina. Pour the dough into the mold, smooth it out and bake in the preheated oven for about 50 minutes.
- Beat 4 egg whites until stiff, pour in 225 g of sugar and a pinch of salt. Sift the starch over it and stir in carefully. Take the cheesecake out of the oven and raise the temperature to 200 ° C. Spread the meringue on the cake, do not spread it too smoothly and sprinkle with flaked almonds. Bake the cake at 200 ° C for another 10-12 minutes.
- Remove the edge of the cake from the tin with a knife and let the cake cool in the tin.
- Substantial, but good!
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