Moist mandarin cheesecake (Print Version)
# Ingredients:
→ Shortcrust Base
01 -
1 3/4 cups (200g) all-purpose flour
02 -
1/3 cup (75g) sugar
03 -
1/3 cup (75g) softened butter
04 -
1 medium egg
05 -
1 teaspoon baking powder
06 -
Some butter for greasing the pan
→ Filling
07 -
1 pound (500g) low-fat quark (or cottage cheese)
08 -
1 medium egg
09 -
1 package vanilla pudding mix (not instant)
10 -
1 packet vanilla sugar
11 -
3/4 cup plus 2 tablespoons (200ml) milk
12 -
1/2 cup (125ml) sunflower oil
13 -
1/2 cup plus 2 tablespoons (120g) sugar
14 -
2 cans mandarin oranges (each 6 oz/175g drained weight)
# Instructions:
01 -
Knead all dough ingredients together. Grease a 10-inch (26cm) springform pan, press the dough into the bottom and up the sides about 1.2 inches (3cm) high.
02 -
Mix together quark, egg, pudding powder, vanilla sugar, milk, oil, and sugar. Drain the mandarin oranges well.
03 -
Spread half of the mandarin oranges over the dough base. Carefully pour the quark mixture over them. Arrange the remaining mandarin oranges in circles on top of the mixture.
04 -
Bake at 350°F (180°C) or 320°F (160°C) convection for about 60 minutes. Allow to cool completely.
# Notes:
01 -
The mandarin oranges on the surface help prevent the cheesecake from cracking.