Creamy cheesecake with tangerines

Ingredients for 1 servings:

• 220 g flour
• 80 g sugar
• 100 g margarine
• 1 m.-sized egg(s)
• 1 pinch of salt
• 1 tbsp water, cold
• Fat and breadcrumbs for the form
• 500 g low-fat curd cheese
• 200 g sour cream
• 90 g sugar
• 1 packet of vanilla sugar
• 1 packet of vanilla pudding powder
• 1 pack of vanilla flavor
• 2 m.-sized eggs
• ½ bottle of vanilla flavor
• ½ bottle of lemon flavor
• 100 ml milk
• 2 can/n mandarin oranges, each 175 g drained weight
• 1 pack of cake glaze, clear

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

for a 20 cm springform pan or a small baking tray (20 x 24 cm)

For a small 20 x 24 cm baking tray or a 20 cm springform pan. First, mix the dough ingredients with the dough hook of a hand mixer and then with your hands until you have a smooth dough. Chill the dough for 30 minutes. Preheat the oven to 180°C fan/convection oven. Drain the mandarins, reserving the juice. Mix all the filling ingredients with a hand mixer for about one minute until you have a smooth, even mixture. Grease a small baking tray or a 20 cm springform pan and sprinkle with breadcrumbs. Pour about 2/3 of the dough into the bottom of the cake pan and pull the rest up around the edges. If the dough is too sticky, simply dust with a little flour. Spread the cheesecake mixture evenly over the cake base and finally top with the mandarins. Bake at 180°C fan/convection oven on the second rack from the bottom for 30 minutes. Then cover the cake with aluminum foil and bake for another 10-15 minutes at 180°C (top/bottom heat). Let the finished cake cool briefly. In the meantime, make a glaze from the mandarin orange juice and the package of cake glaze and spread it over the still-hot cake. Let the cake cool and then serve.