Grandma's Quark Cheesecake with Mandarin

Ingredients

• 200 g All‑purpose flour (sifted)
• 75 g Granulated sugar (for crust)
• 75 g Margarine (softened, room temperature)
• 1 Large egg
• 5 g Baking powder (approximately half a standard 10 g packet)
• 200 g Heavy whipping cream (sweet cream) (chilled, to be whipped to stiff peaks)
• 225 g Granulated sugar (for filling)
• 125 g Margarine (for filling) (softened)
• 2 Large eggs (for filling)
• 1 packet Vanilla pudding powder (approx. 37 g, any brand)
• 1 packet Vanilla sugar (approx. 8 g)
• 500 g Low‑fat quark (smooth, no added fruit)
• 200 g Sour cream
• 1 tsp Lemon zest (finely grated from an unsprayed lemon)
• 200 g Mandarin orange segments (drained, preferably canned in light syrup or fresh if in season)
• 20 g Butter (for greasing) (softened)

Instructions

1. Prepare the crust dough

   In a mixing bowl combine the flour, 75 g sugar, softened margarine, egg and baking powder. Mix with fingertips or a mixer until a homogeneous, slightly crumbly dough forms.

   Time: PT10M

2. Rest the crust

   Cover the bowl with a clean kitchen towel and let the dough rest while you prepare the filling.

   Time: PT10M

3. Whip the cream

   Using the electric mixer, beat the chilled heavy cream until stiff peaks form. Set aside and keep chilled.

   Time: PT5M

4. Cream butter, sugar and eggs

   In a second bowl, cream together 125 g margarine, 225 g sugar, the two eggs, vanilla pudding powder and vanilla sugar until the mixture is light and smooth.

   Time: PT10M

5. Incorporate quark, sour cream and whipped cream

   Add the quark and sour cream to the butter‑sugar mixture, mix gently. Fold in the whipped cream and lemon zest using a rubber spatula, turning the bowl just enough to keep the air inside.

   Time: PT5M

6. Grease the springform pan

   Lightly butter the bottom and sides of the 26 cm springform pan.

   Time: PT2M

7. Form the base crust

   Take roughly one‑quarter of the rested dough, press it evenly into the bottom of the pan to a thickness of about 0.5 cm, smoothing with your hands or the spatula.

   Time: PT5M

8. Create the crust edge

   Roll the remaining dough into thin ropes (about 1 cm diameter) and line the side of the pan, pressing gently to adhere. Leave a small lip of dough at the top for a decorative edge.

   Time: PT5M

9. Add the first layer of filling

   Pour half of the quark filling onto the crust base and spread it evenly.

   Time: PT3M

10. Distribute mandarin slices

    Arrange the drained mandarin segments over the first filling layer, covering the surface as uniformly as possible.

    Time: PT5M

11. Add the remaining filling

    Spoon the remaining quark filling over the fruit layer and smooth the top.

    Time: PT3M

12. Bake the cheesecake

    Pre‑heat the oven to 180 °C. Place the springform pan on the middle rack and bake for 60 minutes. The top should be lightly golden and a gentle wobble in the centre is normal.

    Time: PT1H

    Temperature: 180°C

13. Cool in the oven

    Turn off the oven, crack the door open and let the cheesecake cool inside for 30 minutes. This gradual cooling prevents cracking.

    Time: PT30M

14. Room‑temperature cooling

    Remove the pan from the oven, release the springform and place the cake on a cooling rack. Let it cool completely (about 15 minutes) before slicing.

    Time: PT15M

15. Slice and serve

    Using a sharp knife, cut the cheesecake into 10 even slices. Serve plain or with a dollop of whipped cream.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

35 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: cake flour, spelt flour
• Instead of Granulated sugar (for crust): caster sugar
• Instead of Margarine: unsalted butter, vegetable shortening
• Instead of Large egg: egg substitute, flax egg
• Instead of Baking powder: baking soda (use 1 g less)
• Instead of Heavy whipping cream (sweet cream): cold milk + butter (less stable)
• Instead of Granulated sugar (for filling): caster sugar
• Instead of Margarine (for filling): unsalted butter
• Instead of Large eggs (for filling): egg substitute
• Instead of Vanilla pudding powder: cornstarch + vanilla extract
• Instead of Vanilla sugar: 1 tsp vanilla extract
• Instead of Low‑fat quark: Greek yogurt (strained), cottage cheese (blended)
• Instead of Sour cream: Greek yogurt
• Instead of Lemon zest: lemon extract (¼ tsp)
• Instead of Mandarin orange segments: orange segments, canned pineapple chunks
• Instead of Butter (for greasing): margarine, cooking spray

Equipment Needed

• Kitchen scale
• Mixing bowls (2)
• Electric hand mixer or stand mixer
• Rubber spatula
• Silicone spatula (scraper) (optional)
• Zester or fine grater
• Springform pan (26 cm)
• Oven
• Cooling rack (optional)
• Knife
• Measuring spoons

Critical Steps — Do Not Skip

• Creating a homogeneous crust dough without over‑mixing.
• Folding the whipped cream into the filling gently to keep it airy.
• Lining the springform pan edge with dough for a neat finish.
• Baking exactly 60 minutes at 180 °C and allowing gradual cooling to avoid cracks.

Chef Tips from the Video

• Use a kitchen scale for precise measurements; small variations affect texture.
• Pat the mandarin segments dry to prevent a soggy center.
• For extra aroma, add a splash of orange liqueur to the filling.

Troubleshooting

Storage

Refrigerator: Cover tightly with plastic wrap; lasts up to 4 days.

Freezer: Freeze individual slices wrapped in parchment and foil; up to 2 months.

Room temperature: Do not store at room temperature longer than 2 hours.

Make-Ahead Tips

• The cheesecake can be baked a day ahead; keep refrigerated and bring to room temperature before serving.
• Freeze slices for longer storage; thaw in the refrigerator overnight.