Hedel's Mandarin Cheesecake

Ingredients for 1 servings:

• 200 g flour
• 100 g butter or margarine
• 75 g sugar
• ½ tsp baking powder
• 1 packet of vanilla sugar
• 1 egg(s)
• 500 g low-fat curd cheese
• 250 ml sour cream
• 2 eggs
• 175 g sugar
• ½ cup oil
• 1 ½ cup(s) milk
• 1 lemon(s)
• 1 packet of vanilla pudding powder
• 1 gr. can/n tangerine(s) (850 g, drained weight 480 g)
• 1 pack of cake glaze, clear

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

from a 28cm or 26cm springform pan

For the shortcrust pastry, sift the flour onto a table, make a well in the middle, add the egg, butter or margarine pieces, sugar, and vanilla sugar, and sprinkle the baking powder over it. Knead the egg, sugar, and butter/margarine with a fork, gradually adding the flour from the edges. Quickly knead with your hands until a dough forms and pour into a 28 cm springform pan. If you want the dough a little thicker, use a 26 cm pan. For the filling: Mix all the ingredients together and season with lemon juice. Whether you need the juice of half a lemon or a whole lemon depends on your taste. Pour the mixture onto the pastry. For the top layer: Drain the mandarins and spread them over the filling. Place the cake in the oven preheated to 180°C (top/bottom heat) for about 50 minutes. Make a glaze from the mandarin orange juice and immediately spread it over the baked cheesecake. Allow the finished cake to cool before removing it from the springform pan and placing it on a cake plate.