Fine cheesecake with mandarins and chocolate chips

Name: Fine cheesecake with mandarins and chocolate chips
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 150 g Flour; 50 g Sugar; 100 g Butter or margarine; 1 Egg yolk (size M); 7-10 Tbsp Grease; 7-10 Tbsp Flour; 750 g Dried peas for blind baking; baking paper; 1 jar(s) (314 ml; draw-off weight: 175 g) Mandarin Oranges; 30 g Butter; 5 Eggs (size M); 1 Protein; 175 g Sugar; 500 g Low-fat curd; 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 package (100 g) chocolate flakes

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

150 g Flour
50 g Sugar
100 g Butter or margarine
1 Egg yolk (size M)
7-10 Tbsp Grease
7-10 Tbsp Flour
750 g Dried peas for blind baking
baking paper
1 jar(s) (314 ml; draw-off weight: 175 g) Mandarin Oranges
30 g Butter
5 Eggs (size M)
1 Protein
175 g Sugar
500 g Low-fat curd
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp grated rind of 1/2 untreated lemon
1 package (100 g) chocolate flakes

Directions

1
Knead the flour, sugar, fat, egg yolk and possibly a tablespoon of ice water into a smooth short pastry. Chill for 30 minutes. Grease a springform pan (26 cm Ø). Roll out the dough thinly on a floured work surface and line the form with it, pressing up a two to three centimetre high rim. Prick the dough base several times with a fork. Put baking paper on the dough and fill in peas.
2
Pre-bake the short pastry in the preheated oven (electric cooker: 200 °C / gas: level 3) for 20 to 25 minutes. In the meantime drain mandarins for the filling. Melt the fat and let it cool down. Separate the eggs, beat the egg white until stiff and add 25 grams of sugar. Mix egg yolk, remaining sugar, quark, pudding powder and lemon peel. Carefully fold in butter and beaten egg white. Finally, fold in chocolate flakes and tangerines, except for a few tangerine slices. Remove the baking parchment with the peas from the tin, add the quark mixture and smooth it down. Sprinkle with the remaining mandarin slices. Bake in the preheated oven (electric: 175 °C / gas: level 2) for 45 minutes. Leave to rest for five minutes in the switched off oven.
3
Carefully fold in butter and beaten egg white. Finally, fold in chocolate flakes and tangerines, except for a few tangerine slices. Remove the baking parchment with the peas from the tin, add the quark mixture and smooth it down. Sprinkle with the remaining mandarin slices. Bake in the preheated oven (electric: 175 °C / gas: level 2) for 45 minutes. Leave to rest for five minutes in the switched off oven. Then place on a cake rack and allow to cool in the tin. Results in 16 pieces