Mandarin Orange Meringue Cheesecake

Ein Käsekuchen mit Mandarinen und Baiser.

5 von 1 Bewertung

Mandarin Orange Meringue Cheesecake

Whether served as dessert or alongside your afternoon coffee, this mandarin orange meringue cheesecake is always an absolute treat!

Vorbereitung15

Zubereitung1 10

Gericht: Kuchen

Küche: German

Keyword: Käsekuchen

Niveau: Einfach

Servings:

Calories: 342kcal

Author: Christoph

Equipment

Thermomix
Spatel
Springform Ø 26 cm
Löffel

Zutaten

For the crust:

150 g All-purpose flour
75 g Sugar
1 packet Vanilla sugar
1 Egg
50 g Butter Cold, cubed

For the filling:

500 g Low-fat quark
100 g Sugar
1 packet Vanilla sugar
3 Egg yolks
100 g Vegetable oil
3 tsp Lemon juice
1 packet Vanilla pudding mix
250 g Milk
1 Dose Mandarin oranges 300 g

For the meringue:

3 Egg whites
1 pinch Salt
100 g Sugar

Zubereitung

1 Dose Mandarin oranges
First, drain the mandarin oranges in a sieve, line the bottom of a springform pan with parchment paper, and preheat your oven to 160 °C convection.
150 g All-purpose flour, 75 g Sugar, 1 packet Vanilla sugar, 1 Egg, 50 g Butter
Next, add all ingredients for the crust into the mixing bowl and blend 20 sec / speed 6 to form a dough. Wrap the dough in plastic wrap and chill in the fridge for about 15 minutes.
500 g Low-fat quark, 100 g Sugar, 1 packet Vanilla sugar, 3 Egg yolks, 100 g Vegetable oil, 3 tsp Lemon juice, 1 packet Vanilla pudding mix, 250 g Milk
Meanwhile, prepare the filling (no need to rinse the mixing bowl!). Add all filling ingredients except the mandarin oranges to the bowl and mix for 20 sec / speed 4. Gently fold in the mandarin oranges using a spatula.
Press the dough into the bottom and up the sides of the springform pan, creating a border about 3 cm high. Prick the bottom several times with a fork.
Pour in the filling and bake the cheesecake for about 60 minutes (tent loosely with parchment paper towards the end if the top starts getting too dark).
In the meantime, wash and thoroughly dry the mixing bowl, then insert the whisk attachment ("butterfly")!
3 Egg whites, 1 pinch Salt
About 10 minutes before the cake finishes baking, add the egg whites and a pinch of salt to the mixing bowl and whip for about 2 min / speed 4 until stiff peaks form.
100 g Sugar
With the mixer running at speed 4 (no time set), slowly sprinkle the sugar through the lid opening, then whip for another 2 min / speed 4 until glossy and stiff.
After 60 minutes of baking, remove the cake from the oven and spread the meringue over the top using a spoon to create lovely waves (try not to spread it all the way to the rim of the pan). Bake for another 10–15 minutes until the meringue is lightly golden.
Remove the cake from the oven, but leave it in the pan for now (run a knife around the edge if needed to detach the meringue). Place it in a cool spot and let it cool completely for several hours, or ideally overnight. The filling needs to set completely before you slice into it! Those signature golden "teardrops" will form on top as it cools. Be sure not to disturb the process by moving the cake around—the drops form from liquid escaping as the filling cools down, and bumping the pan can swirl or unevenly distribute them.

Notes

Storage: Short term: Cover with a cake dome at room temperature. Longer term: Store in the refrigerator for 3 to 4 days.
Do not freeze: Freezing changes the texture of the cheesecake, especially the meringue topping.