Fresh berries, watermelon, peaches, etc. - in summer there is undoubtedly a lot of local fruit that tastes wonderful and refreshing. But even in autumn and winter there is no shortage of equally delicious fruits and vegetables that are just waiting for us to transform them into all kinds of delicacies. Whether aBeetroot cakeor rather oneApple dessert in a glass– the selection is really huge. Small, sweet and super juicy - in the cold seasonTangerines the ultimate highlightnumerous recipes. We always associate its intense scent with the Christmas season. Of course, you can simply enjoy the citrus fruit straight out of your hand. But how about treating your taste buds to a creamy bottomless tangerine cheesecake? Inspire your family and try our recipes now!
Who could cream a piece?Cheesecakeresist? Guaranteed not us! Quick to make, incredibly easy and full of flavor - this bottomless tangerine cheesecake will be the whole family's new favorite, we promise.
Ingredients for 12 servings:
- 350 grams of canned tangerines, drained
- 500 grams of quark
- 250 grams of cream cheese
- 60 grams butter, softened
- 4 Owner
- 90 grams of sugar
- 1 pack of vanilla pudding powder
- 70 grams of soft wheat semolina
- 1 THE Backpulver
- 1 tbsp Vanilla extract
- A pinch of salt
Preparation:
- Preheat the oven to 200 grams and lightly grease a springform pan with butter.
- Mix soft wheat semolina, vanilla pudding powder, baking powder and salt in a mixing bowl.
- Mix the butter, sugar and vanilla extract in a separate bowl with a hand mixer for 2 minutes until fluffy.
- Add eggs one at a time and mix well.
- Fold in the cream cheese and quark and mix everything together.
- Add the semolina mixture and mix until smooth.
- Pour the dough into the springform pan and spread the tangerines on top.
- Bake for 60 minutes.
- Allow to cool and your bottomless mandarin cheesecake is ready.
Quick tangerine cheesecake without semolina
Wheat semolina is not for everyone. And that's why we'll show you how to prepare a mandarin cheesecake without a base and semolina. Beautifully fluffy, wonderfully juicy and super easy – the perfect treat for the next coffee chat with the girls! And the best part? A piece of it only has 190 calories - a real dream.
Ingredients for 12 servings:
- 400 grams of canned tangerines, low in sugar
- 200 grams of cream cheese
- 800 grams of low-fat quark
- 100 grams butter, melted
- 120 grams of sugar
- 6 Owner
- 70 ml Sahne
- 2 packs of vanilla pudding powder
- 1 tbsp Vanilla extract
- The grated zest of 1 lemon
- 3 tbsp freshly squeezed lemon juice
- A pinch of salt
Preparation:
- Preheat the oven to 180 degrees, grease a springform pan with butter and dust lightly with flour.
- Mix sugar with vanilla pudding powder.
- Separate the eggs and beat the egg whites with a pinch of salt with a hand mixer until very stiff.
- Put the cream cheese, low-fat quark, grated lemon peel, lemon juice and vanilla extract in a bowl and mix until smooth.
- Mix the egg yolk and sugar mixture with a little cream.
- Mix the remaining cream with the butter and add the egg yolk mixture. Mix everything well.
- Add the cream mixture to the curd cream and mix well.
- Carefully fold the stiffly beaten egg white into the quark mixture in 3 portions.
- Pour half of the quark cream into the springform pan and spread the tangerines on top.
- Pour in the remaining cream and smooth it out.
- Place a small bowl of water on the bottom of the oven and bake the tangerine cheesecake for about 55-60 minutes.
- To prevent the cheesecake from getting too dark, cover it with baking paper or aluminum foil after 30 minutes.
- Dust with a little powdered sugar if you like and enjoy!
Juicy cheesecake with fresh tangerines
Canned fruit isn't for you? Don't worry, we have the perfect recipe in this case too. Bring the wonderful scent of the juicy citrus fruit into your kitchen by making this delicious bottomless tangerine cheesecake!
Ingredients for 12 servings:
- 5 tangerines, peeled
- 1 apple
- 950 grams of quark
- 70 grams of soft wheat semolina
- 3 Owner
- 120 Gramm Butter
- 200 grams of powdered sugar
- 1 pack of vanilla pudding powder
- 1 tsp baking powder
- 100 grams of candied tangerine peels
Preparation:
- Preheat the oven to 200 degrees, grease a springform pan with butter and dust with flour.
- Peel and finely grate the apple. Squeeze the tangerines and set the pulp aside.
- Separate the eggs and beat the egg whites with a pinch of salt until very stiff.
- Put the egg yolks, quark, butter and powdered sugar in a bowl and stir.
- Add wheat semolina, pudding powder, baking powder and grated apple to the quark cream and mix well.
- Mix the mandarin juice, pulp and candied mandarin peel and fold into the quark cream.
- Carefully add the beaten egg white in 2 portions and mix everything well.
- Pour the dough into the springform pan and bake for about 45-50 minutes.
- Let cool and enjoy!
Tangerine cheesecake in a glass
And now a recipe for bottomless tangerine cheesecake with a difference, in a glass! Wonderfully light and super juicy – the perfect end to a lovely dinner.
Ingredients for 4 servings:
- 10 tangerines
- 150 grams of Greek yogurt or low-fat quark
- 450 ml Sahne
- 80 grams of sugar
- 4 sheets of gelatin
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp vanilla sugar
Preparation:
- Grate the tangerine peel and soak the gelatine in cold water.
- Squeeze the tangerines and simmer the juice with the vanilla sugar and the peel over medium heat for about 10 minutes.
- Pour through a sieve and add the sugar.
- Mix everything well until the sugar has dissolved.
- Squeeze out the gelatine and add it to the tangerine mixture.
- Mix half of the syrup with the yogurt and lemon juice.
- Beat the cream until stiff and fold it into the mandarin mixture in portions.
- Now pour the mixture into 4 glasses and place in the fridge for 3-4 hours.
- Enjoy!
