Name: German Cheesecake with Mandarin Oranges Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: German
Ingredients: Zest of ½ lemon; 60 g sugar (¼ cup); 200 g flour (1 ¼ cups); 1 pinch of salt; 1 teaspoon baking powder; 80 g cold butter (⅓ cup); 1 egg; 500 g low-fat quark (2 ½ cups); 400 g sour cream (1 ¾ cups); 70 ml vegetable oil (just under ½ cup, e.g. canola oil); 2 eggs; Zest of half a tangerine or Meyer lemon; 120 g sugar (½ cup); 4 ½ tablespoons cornstarch; 1 tablespoon vanilla paste; 1 can mandarin oranges (well drained)

Ingredients

Shortcrust pastry base:

Zest of ½ lemon
60 g sugar (¼ cup)
200 g flour (1 ¼ cups)
1 pinch salt
1 teaspoon baking powder
80 g cold butter (⅓ cup)
1 egg

Filling:

500 g low-fat quark (2 ½ cups)
400 g sour cream (1 ¾ cups)
70 ml vegetable oil (scant ½ cup, like canola)
2 eggs
Zest of half a tangerine or Meyer lemon
120 g sugar (½ cup)
4 ½ tablespoons cornstarch
1 tablespoon vanilla paste
1 can mandarin oranges

Instructions

Step 1: Grate the lemon zest directly into the sugar and rub it with your fingers to release the fragrance. This lemon sugar will infuse the pastry base with a bright aroma.

Step 2: Cut or grate the cold butter and place it in a bowl with the flour, salt, baking powder, lemon sugar, and egg. Using a dough hook or your hands, knead into a crumbly dough, then bring it together on a floured surface.

Step 3: Roll out the dough or press it directly into a springform pan, pushing the edge up the sides. Prick the base several times with a fork, then chill the pan in the refrigerator for 30 minutes to set.

Step 4: Meanwhile, prepare the filling. Beat the quark, sour cream, vegetable oil, and eggs together until smooth using a hand mixer.

Step 5: Rub the tangerine or Meyer lemon zest into the sugar to infuse it similarly to the pastry sugar.

Step 6: Mix the citrus-flavored sugar with the cornstarch and add to the cheese mixture along with the vanilla paste. Beat until fully combined and smooth.

Step 7: Preheat your oven to 180°C (360°F) and place a bowl of water inside to create steam, which helps prevent cracking while baking.

Step 8: Drain the mandarin oranges thoroughly. Pour the cheese filling onto the chilled pastry base, smooth the top, and arrange the mandarins evenly over the surface. You may place a few mandarin sections on the base before adding the batter for extra flavor layering.

Step 9: Bake the cheesecake for one hour, then turn off the oven and allow the cake to cool inside with the door slightly open. Once cooled to room temperature, chill it overnight in the refrigerator to set fully.

Tips & Variations

For a different fruit twist, try substituting mandarins with apricots, red currants, raspberries, blueberries, or peaches.

Rubbing zest into the sugar releases essential oils, enhancing the citrus flavor throughout the cake.

Using a water bath or placing a bowl of water in the oven provides moisture and helps prevent cracks in the cheesecake.

Letting the cake rest at room temperature for about 30 minutes before serving allows the flavors to fully develop.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. It’s best kept chilled to maintain structure and freshness. Before serving, remove it from the fridge about 30 minutes ahead to bring out its full aroma and creamy texture. Avoid freezing as it may affect the texture of the quark filling.

FAQs

What is quark and can I substitute it?

Quark is a fresh dairy product similar to cream cheese but lighter and less tangy. If you cannot find quark, low-fat ricotta or Greek yogurt can be used as substitutes, but the texture and taste might vary slightly.

How can I prevent the cheesecake from cracking?

Placing a bowl of water in the oven during baking adds moisture and creates a gentle cooking environment, reducing the chance of cracks. Also, letting the cake cool gradually in the turned-off oven with the door ajar helps prevent sudden temperature changes that cause cracking.