Baked Philadelphia Cake

Name: Baked Philadelphia Cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 175 g Rusk, 75 g butter; 125 g + 175 g sugar; 2 can(s) (each 314 ml) Tangerines; 5 Eggs (Gr. M); 1 package Vanillin sugar; 1 pinch salt, 400 g low-fat curd cheese; 400 g Double cream cream cheese (e.g. Philadelphia); 2 TABLESPOONS Orange juice; 7-10 Tbsp grated peel of 1 each untreated orange and lime; 25 g flour, 1-2 tablespoons icing sugar; 7-10 Tbsp Lemon balm, orange and lime slice; 1 large freezer bag

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

175 g Rusk, 75 g butter
125 g + 175 g sugar
2 can(s) (each 314 ml) Tangerines
5 Eggs (Gr. M)
1 package Vanillin sugar
1 pinch salt, 400 g low-fat curd cheese
400 g Double cream cream cheese (e.g. Philadelphia)
2 TABLESPOONS Orange juice
7-10 Tbsp grated peel of 1 each untreated orange and lime
25 g flour, 1-2 tablespoons icing sugar
7-10 Tbsp Lemon balm, orange and lime slice
1 large freezer bag

Directions

1
Grease a springform pan (26 cm Ø). Put the rusk into a freezer bag and crumble it finely with a dough roll. Melt butter, stir in 125 g sugar and add 5 tbsp. cold water. Mix with rusk
2
Spread the rusk crumbs in the form. Press on the bottom and 3-4 cm high on the edge of the tin. Cool for about 20 minutes.
3
Drain the mandarins. Beat the eggs, 175 g sugar, vanillin sugar and salt for about 5 minutes until fluffy. Mix quark, cream cheese, orange juice, orange and lime peel and flour. Stir into the egg mixture
4
Place mandarins, except 2-3, on the rusk base, spread cream cheese mixture on top. Bake in a hot oven (electric cooker: 150 °C/circulating air: 125 °C/gas: level 1) for approx. 30 minutes. Then bake at 175 °C (fan oven: 150 °C/gas: level 2) for about 45 minutes. If necessary, cover with parchment paper after approx. 30 minutes
5
Remove from the edge, cool down. Decorate with icing sugar, rest of mandarins, citrus slices
6
This way your cheesecake will not collapse after rising: after half the baking time, use a sharp knife to cut between the edge of the mould or short pastry and the cheese mass. Let the cake rest for 5 minutes and then continue baking