Drain mandarin oranges well. Cream fat, sugar and vanillin sugar. Separate eggs, add egg yolks one after the other. Stir in semolina, pudding powder and sauce powder. Add quark and lemon peel and mix.
Beat the egg whites and 1 pinch of salt until stiff, fold into the quark mixture with the mandarins. Grease a springform pan (26 cm Ø) and sprinkle with semolina. Pour the quark mixture into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 60-70 minutes. Remove the cake from the oven, remove from the edge of the springform pan with a knife and let it cool down on a cake rack. Warm up the apricot jam, pass through a sieve. Lightly roast grated coconut in a pan without fat, remove. Remove the cheesecake from the pan. Spread the cake edge with jam and sprinkle with grated coconut.
Remove the cake from the oven, remove from the edge of the springform pan with a knife and let it cool down on a cake rack. Warm up the apricot jam, pass through a sieve. Lightly roast grated coconut in a pan without fat, remove. Remove the cheesecake from the pan. Spread the cake edge with jam and sprinkle with grated coconut. Whipped cream tastes good with it
waiting time approx. 2 hours