Mandarin Cheesecake

Ingredients

• 180 g flour
• 60 g sugar
• 1 pinch salt
• 1 egg
• 120 g butter
• 2 cans mandarins (≈314 ml)
• 4 eggs
• 800 g low-fat quark
• 1 packet vanilla pudding powder
• 125 g sugar
• 1 tsp lemon juice
• flour (for the work surface)
• butter (for the pan)
• 1 packet clear tart glaze

Instructions

1. 1.

   Mix flour, sugar and salt, sift onto a work surface, press a well in the middle, crack the egg into it and distribute butter flakes around the well. Quickly knead with hands into a smooth dough, shape into a ball and wrap in cling film; refrigerate for 30 minutes.

2. 2.

   Preheat oven to 180 °C (convection).

3. 3.

   Drain mandarins well and reserve the juice. Separate eggs; beat egg whites with a pinch of salt until stiff peaks form. Mix quark with pudding powder, yolks, sugar and lemon juice, then fold in the beaten whites.

4. 4.

   Roll dough on floured surface slightly larger than pan, line buttered pan with it, lifting a small rim.

5. 5.

   Spread quark mixture over dough and bake in preheated oven for about 45 minutes. Cover promptly with foil to prevent darkening of the top. Test with a toothpick, remove cake and let cool.

6. 6.

   Distribute mandarins on cake. Measure 250 ml of reserved juice, mix with tart glaze and bring to a boil in a saucepan. Spread evenly over cake and allow to set. Cut into pieces and serve.