A traditional German cheesecake with mandarin oranges, quark, vanilla pudding and sour cream! An easy, old-fashioned, authentic German cheesecake recipe that’s popular all year round! Jump to recipe
Ingredients:
For the sponge cake:
3 egg(s)
100 g sugar
1 pack vanilla sugar
100 g flour
2 tbsp cornstarch
2 tsp baking powder
For the filling:
1 can of tangerine(s) (approx. 300 g)
8 sheets of gelatine
750 g low-fat quark
1 organic Lemon(s), juice and grated peel
125 g sugar
1 packet vanilla sugar
450 g cream
Powdered sugar for dusting
Preparation:
Separate the eggs. Beat the egg whites with 3 tablespoons of cold water until stiff, while sprinkling in the sugar and vanilla sugar. Beat in the egg yolks one at a time. Mix and fold in the flour, cornstarch and baking powder.
Line the bottom of a 26mm springform pan with baking paper. Pour in the dough and smooth it out. Bake at top/bottom heat at 175°C for 20 minutes, then let cool.
Cut the sponge cake once horizontally. Place a cake ring around the bottom layer. Drain the tangerines.
Soak the gelatine in cold water for about 10 minutes. Mix the curd with lemon juice and zest, 125 g sugar and 1 packet of vanilla sugar until smooth. Beat the cream until stiff.
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