Mandarin cheesecake from tray with meringue

Name: Mandarin cheesecake from tray with meringue
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 3 can(s) (à 315 ml) Mandarin oranges; 8 Eggs (size M); 1.25 kg Low-fat curd; 500 g Mascarpone; 350 g Sugar; 1 pack of Cheesecake help; 7-10 Tbsp Fat and flour

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

3 can(s) (à 315 ml) Mandarin oranges
8 Eggs (size M)
1.25 kg Low-fat curd
500 g Mascarpone
350 g Sugar
1 pack of Cheesecake help
7-10 Tbsp Fat and flour

Directions

1
Pour the mandarins into a sieve, collecting the juice. Separate 6 eggs. Mix 2 eggs, egg yolks and 150 g sugar until creamy. Mix curd, mascarpone and 100 ml tangerine juice until smooth. Stir in egg cream and cheesecake aid.
2
Carefully fold in the mandarins. Pour the mixture into the greased and floured fat pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes.
3
Approx. 20 minutes before the end of the baking time, beat the egg white with the whisk of the hand mixer until stiff in portions, adding 200 g sugar. Beat the beaten egg whites until they are shiny white.
4
Spread on the cake, leaving about 2 cm free to the edge. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes.