Mandarin Cheesecake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g mararine or softened butter
- 100 g suar
- 200 g flour
- 1 egg (s)
- 1 packet vanilla sugar
- 1 teaspoon Baking powder
- 500 g quark
- 125 g suar
- 1 egg (s)
- 1 packet vanilla pudding powder, for cooking
- 6 tablespoon oil, neutral
- 0.25 liter ¼ milk
- 1 can tangerine (s) (save juice)
- 1 pack cake icing, course
Print Recipe
Pin Recipe Instructions
- Work 100 g butter, 100 g sugar, 1 egg, 1 packet of vanilla sugar, 200 g flour and baking powder into a dough using the dough hook. Press into a springform pan lined with baking paper and greased on the edge, pull the edge up halfway.
- For the filling, mix the quark, remaining sugar, egg, vanilla pudding, oil and milk into a mixture. Put this on the dough and smooth it out.
- Drain the mandarins carefully and collect the juice. Spread the tangerines on the curd mixture.
- Bake the cake in the preheated oven on the middle rack at 180 ° C for 50 minutes.
- Prepare the cake glaze with the mandarin juice according to the instructions on the packet (if the juice is not enough, fill up with water), there is no need for additional sugar as there is plenty in the juice. Distribute the boiled icing evenly on the finished, still hot cake.
- Let the cake cool completely before removing it from the tin.
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