Cheesecake with mandarins

Ingredients for 1 servings:

• 375 g flour
• 3 tsp baking powder
• 100 g margarine
• 2 eggs
• 200 g sugar
• 4 eggs
• 250 g sugar
• 2 packs of vanilla sauce powder
• 1 kg low-fat curd cheese
• 150 ml sunflower oil *
• 250 ml milk
• 3 can/n mandarin oranges, well drained, reserve juice
• 2 packs of cake glaze, clear
• Mandarin juice from cans

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Sheet cake

For the dough, knead the ingredients into a dough. Let it rest in the fridge for 20 minutes, then roll it out on a baking sheet lined with baking paper, and pile the dough up into a wedge around the edge. For the topping, drain the mandarins well in a sieve and collect the juice for the glaze. Beat 4 eggs and sugar until frothy, then beat in the vanilla sauce powder, oil, low-fat quark and milk with a mixer. Strain the mandarins and reserve the juice. Fold the mandarins into the quark mixture with a wooden spoon. Spread it on the rolled-out base and bake in a preheated oven at 200°C (top/bottom heat) for 30-40 minutes. Let the cake cool. For the glaze, top up the mandarin juice with water to the required amount if necessary, bring the glaze to the boil according to the package instructions and spread it over the cooled cheesecake. * If using quark with 40% fat, 100 ml of sunflower oil is sufficient.