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Cheesecake with mandarin oranges

Cheesecake with mandarin oranges

From: Zenker


Ingredients for the dough:
125 g softened butter or margarine
125 g sugar
3 eggs
230 g flour
2 level tsps baking powder
Butter for the baking tin

180 g sugar
4 egg yolks
800 g low-fat curd cheese (or 2 parts ricotta and 1 part sour cream)
2 tubs of cream
1 packet of vanilla blancmange powder  
4 egg whites
2 small cans of mandarin oranges

for the glaze:
1 ½ packets clear cake glaze
3 tbsps sugar


For the dough, beat the softened butter or margarine until foamy, add eggs and sugar gradually. Mix the flour with the baking powder and fold in. Place the dough in the greased sheet cake spring form and smooth it over.

For the topping, beat the egg yolks and 150 g sugar until foamy, stir in the curd cheese (or substitute). Carefully mix in the cream and blancmange powder. Beat the egg whites with the remaining sugar until stiff and fold in. Distribute the curd cheese mixture over the cake dough. Drain the mandarin oranges (catch the juice) and distribute them over the cake.

Bake for approx.1 hour in a preheated oven on the middle shelf at 180 °C top and bottom heat (or 160 °C circulating heat). Immediately after baking, loosen the cake from the sides of the tin with a plastic knife. Allow it to cool in the tin (with the frame). 

For the glaze, measure out 375 ml of mandarin juice (possibly adding water) and make a cake glaze with the sugar. Pour the glaze over the cake. Remove the frame of the baking tin when the glaze has set.