Creamy Cheesecake with Mandarines
Ingredients
- For the pastry
- 225 grams Pastry flour
- 1 egg yolk
- 70 grams sugar
- 1 pinch salt
- 125 grams cold butter
- For the topping
- 10 sheets gelatin
- 500 grams Cream quark (40% fat)
- 2 cups Yogurt
- 120 grams sugar
- 1 organic lemon
- ½ cup Whipped cream
- Mandarin orange (or 1 large can of mandarins)
Preparation steps
For the pastry: pile flour on a work surface, make a well in the center and add egg yolk to the well. Sprinkle with sugar and a pinch of salt. Cut cold butter into pieces and arrange around the well. Quickly knead with your hands into a smooth pastry and shape into a ball. Wrap in plastic wrap and refrigerate for at least 1 hour. Roll out pastry on a lightly floured work surface and line 28 cm (approximately 11 inches) springform pan with it, making about 2 cm (approximately 3/4 inch) edge all around. Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes or until golden brown.
Soak gelatine in cold water. Drain quark and whisk with yogurt and sugar. Peel mandarines, removing as much pith as possible (or drain well canned mandarins). Chop half of tangerines into halves and fold into quark cream. Squeeze lemon juice and add a little to the quark cream. Heat 2 tablespoons of water and dissolve gelatine in it, squeeze well. Add a little bit of quark cream to gelatine and mix well, add the rest of cream. Spread cream on pastry and refrigerate for at least 3 hours. Before serving, beat heavy cream until stiff and fill into pastry bag. Pipe cream on top of the cake decoratively and arrange remaining mandarines on top as well. Serve.
