I would definitely never push a cheesecake off the edge of the plate! Especially when it comes around the corner as delicious as this poppy seed cheesecake with mandarins! A great variation on the classic that tastes absolutely irresistible.
INGREDIENTS
For the shortcrust pastry:
250 g flour
100g sugar
125g cold butter
1 pack vanilla sugar
1 egg
1 pinch of salt
For the filling:
250g poppy seed cake (500g for a thick layer of poppy seeds)
500g quark (low fat quark here, any other fat content will also work)
200g sour cream
1 egg
150g sugar
2 tsp vanilla flavour
3 tsp lemon zest
20g cornstarch
175g pickled mandarins
INSTRUCTIONS
Step 1
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