Cheesecake with mandarins

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
4 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 2 can(s) (à 314 ml) Mandarin oranges
  • 100 g soft butter or margarine
  • 175 g Sugar
  • 1 package Vanillin sugar
  • 4 Eggs (size M)
  • 50 g Durum wheat semolina
  • 1 package Pudding powder "Vanilla Flavor"
  • 1 package Sauce powder "Vanilla flavor
  • 750 g Low-fat curd
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 7-10 Tbsp Salt
  • 50 g Apricot Jam
  • 40 g Coconut flake
  • 7-10 Tbsp Fat and semolina

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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

  4. 4

    waiting time approx. 2 hours

Nutrition Facts

KCAL
290 kcal
CARBS
33 g
FATS
12 g
PROTEINS
12 g

Categories & Tags

Cakes & PastriesCakeCake

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