I guess you all have some sweet treats you love a lot. Something you know since your childhood that gives you a nice feeling as soon as you eat it. Even though I love all that new and “fancy” stuff like donuts, Cruffins etc. I still prefer the good old cakes and desserts my mom or grandma made back in the days. Simple pound cakes or Gugelhupf and of course cheesecake in all of its variations. Classic cheesecakes or cheesecakes made with sour cream (aka. “Schmand” here in Germany) are so good! Especially this one here with mandarin oranges ;)
Once I heard someone saying “Cheesecake is always a good option”, This is kind of my mantra ever since ;) I mean – who can resist a piece of cheesecake? Nobody! It does not matter what kind of cheesecake… they are pretty much all great!
When it comes to cheesecake you have many options regarding the main ingredient that makes the cheesecake a cheesecake. In Germany, we often use quark aka. curd cheese – this a kind of fresh cheese that is being mostly used in German-speaking areas and also in some parts of Eastern Europe. The rest of the world – not so much. Americans are more familiar with cheesecakes that are made with “regular” cream cheese. Another type of “cheese” that is being used is sour cream or the German equivalent “Schmand”. If I am wrong in any of this, please correct me. Cheeses are a difficult science ;)
Well… anyway. This one here is made with “Schmand” and has some additional mandarin oranges in the filling. This is a very common combination here in Germany I would say – many bakeries have cakes like this one here in their repertoire.
The cake is actually pretty easy to prepare. The dough is an easy one and the filling actually a no brainer… mix three times and it’s done ;) I used mandarin oranges from a can – if you are into peeling fresh ones, you can use those as well or other fruits or berries. I think there will be no problem with any kind of fruits as long as they are not too wet/discharge too much liquid.
INGREDIENTS / ZUTATEN
10.6 oz. (300g) all-purpose flour
3.5 oz. (100g) confectioners’ sugar
2 tsp. baking powder
1/2 tsp. vanilla extract
2 medium egg yolks
1/2 cup (120g) butter, softened
For the filling:
2 1/8 cups (500ml) milk
1/2 cup (100g) sugar
2.8 oz. (80g) cornstarch
2 tsp. vanilla extract
21 oz. (600g) sour cream (Schmand)
12.3 oz. (350g) mandarin oranges from a can (drained)
300g Mehl (Type 550)
100g Puderzucker
2 TL Backpulver
1/2 TL Vanille Extrakt
2 Eigelb (M)
120g weiche Butter
Für die Füllung:
500ml Milch
100g Zucker
80g Speisestärke
2 TL Vanille Extrakt
600g Schmand
350g Mandarinen aus der Dose (Abtropfgewicht)
DIRECTIONS / ZUBEREITUNG
2. For the filling mix the milk with sugar, cornstarch, vanilla extract, and sour cream. The mixture should be thick and smooth without any lumps. Set aside. Add the mandarin oranges into a sieve and let drain.
3. Preheat the oven to 340°F (170°C). Line a 10 inches (25cm) springform tin with baking parchment and grease lightly. Set aside. Take about 2/3 of the dough, roll out to the size of the tin and place in the tin. Use the remaining dough to form a long log and use it to shape the edges of the cake on top of the base. Prick the base with a fork several times. Sprinkle about half of the mandarin oranges on the base, pour the filling into the cake base and add the remaining mandarin oranges on top. Bake for about 70 minutes until the cake has set. Take out of the oven and let cool down completely.
2. Für die Füllung die Milch mit dem Zucker, Speisestärke, Vanille Extrakt und Schmand verrühren – die Mischung sollte dickflüssig und ohne Klümpchen sein. Zur Seite stellen. Die Mandarinen in ein Sieb schütten, mit Wasser abspülen und abtropfen lassen.
3. Den Ofen auf 170°C (340°F) vorheizen. Eine 25cm (10 inches) Springform mit Backpapier auslegen und leicht einfetten. Zur Seite stellen. Den Teig aus dem Kühlschrank nehmen, etwa 2/3 davon auf einer bemehlten Fläche in der Größe der Form ausrollen und in die Form legen. Aus dem Rest des Teiges eine Rolle formen, ebenfalls in die Form legen und an die Seiten der Form drücken, damit ein schöner Rand entsteht. Den Boden mehrmals mit einer Gabel einstechen. Die Hälfte der abgetropften Mandarinen auf dem Boden verteilen, dann die Füllung hineinschütten und die restlichen Mandarinen darauf verteilen. Den Kuchen für ca. 70 Minuten backen. Aus dem Ofen nehmen und auf deinem Kuchengitter auskühlen lassen.
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Here is a version of the recipe you can print easily.
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Mandarin Orange Sour Cream Cake
- Prep Time: 20m
- Cook Time: 1h 10m
- Total Time: 2h
- Yield: 10 1x
- Category: Cheesecake
- Cuisine: German
Description
Delicious cheesecake with a sour cream mandarin orange filling. Typical German bake everybody loves!
Ingredients
Instructions
1. For the base sift the flour, confectioners’ sugar, and baking powder into a large bowl. Add vanilla extract, egg yolks, and butter and mix until you get a nice and smooth dough. In case the dough is too crumbly and not coming together, add some water. Form a ball, flatten it and wrap in plastic wrap. Place in the fridge for about 30 minutes.
2. For the filling mix the milk with sugar, cornstarch, vanilla extract, and sour cream. The mixture should be thick and smooth without any lumps. Set aside. Add the mandarin oranges into a sieve and let drain.
3. Preheat the oven to 340°F (170°C). Line a 10 inches (25cm) springform tin with baking parchment and grease lightly. Set aside. Take about 2/3 of the dough, roll out to the size of the tin and place in the tin. Use the remaining dough to form a long log and use it to shape the edges of the cake on top of the base. Prick the base with a fork several times. Sprinkle about half of the mandarin oranges on the base, pour the filling into the cake base and add the remaining mandarin oranges on top. Bake for about 70 minutes until the cake has set. Take out of the oven and let cool down completely.
Notes
Enjoy baking!
Hi! Can I use Graham Cracker Crust for this recipe?
Hi,
haven’t tried a recipe like this one here with a cookie crust.
Baked cheesecakes normally don’t work that well with cookies when you want the crust to go all the way up… but you could try.
Cheers
Marc
Hi again, when I lived in Landstuhl I would buy the Meistertorte
Mandarinen-Frischkäse-Torte from the frozen foods section at Kauflands. It’s been 8 years since I returned to the US and I still think this is the best dessert I’ve ever had. I’ve been searching for a recipe that closely mimics this torte. I hope yours is it!!!
Hi again ;)
I can tell you already that this cake will not be very similar to the one from Kaufland.
If I am not wrong, you probably think of a cheesecake from Coppenrath & Wiese – those are sold in Kaufland.
That one is a no-bake cheesecake and has a very different texture to the baked one here. You could adapt my No-Bake Buttermilk Cheesecake and make it with mandarin oranges instead of lemons…