Potato cheesecake with mandarin compote

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
5 1
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 16
  • 200 g Flour
  • 100 g Half-fat butter
  • 7-10 Tbsp Salt
  • 125 g Sugar
  • 200 g Potatoes
  • 2 can(s) (each 314 ml) Mandarin Oranges
  • 1/4 TEASPOON Cinnamon
  • 1/4 TEASPOON ground star anise
  • 1 Organic Orange
  • 750 g Low-fat curd
  • 200 g cream cheese preparation (12 % fat)
  • 50 g crushed almonds
  • 150 g demerara sugar
  • 5 Eggs (size M)
  • 4 TABLESPOONS Rum
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Cling film
  • baking paper
  • 7-10 Tbsp Dried peas

Directions

  1. 1

    Put flour, butter in flakes, 1 pinch of salt, 25 g sugar and 2 tablespoons of cold water in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and chill for about 20 minutes

  2. 2

    Peel and wash the potatoes, cut into large cubes and cook in boiling salted water for about 15 minutes. Drain mandarins in a sieve and put them in a bowl, season with cinnamon and star anise. Let the spiced mandarins soak through

  3. 3

    Roll out the dough into a circle (approx. 28 cm Ø) on a floured work surface. Put it into a greased springform pan (26 cm Ø) sprinkled with flour. Press the rim evenly. Prick the pastry base several times with a fork. Line with baking paper, fill in dried peas. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes without cover.

  4. 4

    Drain the potatoes, let them evaporate and press them through the potato press. Wash the orange hot, grate dry and thinly grate the skin. Mix curd, cream cheese, almonds, brown sugar and orange peel with the whisk of the hand mixer for about 5 minutes until creamy. Separate 2 eggs. Stir in egg yolks and 3 eggs one after the other. Finally mix in potatoes and rum

  5. 5

    Remove the cake base from the oven. Remove paper and dried peas. Put half of the cheese mixture on the cake base. Spread mandarins on top. Pour the rest of the cheese mixture onto the mandarins. Put the cake back into the oven and bake at the same temperature for 45-50 minutes

  6. 6

    Approx. 12 minutes before the end of the baking time, beat the 2 remaining egg whites with the whisks of the hand mixer until very stiff, adding 100 g sugar. Stir until the sugar is completely dissolved. Remove the cake from the oven and place it on a cake rack. Spread the egg whites loosely (carefully so that the quark mixture is not damaged) over the cake. Bake again at the same temperature on the middle shelf for about 10 minutes. Remove from the oven, place on a cake rack and allow to cool well

Nutrition Facts

KCAL
260 kcal
CARBS
34 g
FATS
8 g
PROTEINS
12 g

Categories & Tags

Cakes & Pastriesvery easyCake