John Myers
Buttermilk Cheesecake with Mandarins
The perfect buttermilk cheesecake with mandarins recipe with a picture and simple step-by-step instructions.
- For the shortcrust pastry:
- 250 g Flour
- 0,5 packet Baking powder
- 1 Egg
- 80 g Sugar white
- 100 g Cold butter
- 1 packet Lemon zest
- For the crowd:
- 1 Can Mandarins 175 g drained
- 4 Eggs
- 200 g Sugar white
- 500 g Curd cheese 20%
- 500 Milliliters Buttermilk
- 2 packet Vanilla pudding
- 1 pinch Salt
- Pour the mandarins into a colander and drain well.
- Mix the flour with the baking powder. In a mixing bowl, make a shortcrust pastry from the flour, egg, sugar, lemon zest and the cold butter. Shape the dough into a ball, wrap in foil and place in the refrigerator for 30 minutes.
- Separate the eggs and set the egg whites aside. In a bowl, mix the egg yolks, quark, buttermilk, sugar and the vanilla pudding together well. Add the drained mandarins and fold in. Beat the egg white with the pinch of salt until stiff and fold in carefully.
- Pour the dough into the prepared springform pan, roll it out on the base and pull up an edge about five cm high and add the quark mixture. Place the cake in the oven preheated to 175 degrees (top-bottom heat) and bake for about 60 minutes. If the cake gets too dark, cover the last 15 minutes with aluminum foil. After the baking time, take it out of the oven, let it cool down for 20 minutes, remove the springform pan and let it cool down.
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