Cream cheese cake

Cream cheese cakes are festive classics. It’s no wonder: not only do they look fantastic – they taste heavenly, too. Yet they usually take quite a lot of effort to make and not everyone dares try it, as many recipes call for gelatine.

With our version, however, making this popular classic is hassle-free. The juicy mandarins make the cream particularly fruity and fresh. All you need to make it is cream, quark and mandarins. In just a few steps, you can whip up a heavenly cream cheese cake guaranteed to delight your guests.

Encores

What else you’ll need

For the dough:

• 3 medium eggs
• 25 ml (approx. 2 tbsp) milk (1.5% fat)

For the filling:

• 200 ml lukewarm water
• 200 g cold cream
• 500 g low-fat quark
• 2 small tins mandarins (net drained weight 175 g each)

Preparation

Make and bake the dough

1. Preheat a conventional oven to around 175 °C (fan approx. 160 °C) and line a springform tin (26 cm in diameter) with baking paper.
2. Put the baking mix, eggs and milk in a mixing bowl and briefly mix with an electric hand mixer (whisk) on the lowest setting first of all, then on the highest setting for around 4 minutes, until creamy.
3. Now place the dough in the lined springform tin and smooth out. Bake the base on the middle shelf of the preheated oven for around 25 minutes.

Cool and decorate

1. Once the base is baked, it can be left to cool properly on a wire rack.
2. In the meantime, drain the mandarins thoroughly in a sieve to prevent too much liquid getting into the cream. You should set aside some mandarins (10 pieces) for the decoration.
3. Once cooled, the base should now be split in the middle to create two bases. Place the bottom half of the base on a cake plate and place and a cake ring or the springform ring around the base.
4. Now beat the cold cream until stiff and mix the cream powder with water. Gradually mix the quark into the cream mixture and fold in the cream.
5. You can then prepare the tart: Spread the first base with around 5 tablespoons of cream mixture and distribute the mandarins on top. Leave a space around 1 cm thick around the edge. Pour 2/3 of the remaining cream onto the mandarins and spread evenly. Now top with the second base and spread the remaining cream on top.
6. You can now decorate the tart according to your taste using the mandarins you set to the side and cool it for at least 2 hours in the fridge. The ring can be loosened and removed after cooling using a moist knife. If necessary, simply smooth out the edge.