Hi I am Lila and this cheese cake recipe is my weeknight hero. We whisk quark and schmand, tuck juicy mandarins inside, and call it käsekuchen mit mandarinen. Some folks know it as faule weiber kuchen. Want a small batch Try my 6 inch cheesecake recipe. I love cake baking recipes that feel calm, cakes recipes easy, even a mandarin cheesecake.
Table of Contents
- 1) Key Takeaways
- 2) Easy Lazy Day Mandarin Cheesecake Recipe
- 3) Ingredients for Lazy Day Mandarin Cheesecake
- 4) How to Make Lazy Day Mandarin Cheesecake
- 5) Tips for Making Lazy Day Mandarin Cheesecake
- 6) Making Lazy Day Mandarin Cheesecake Ahead of Time
- 7) Storing Leftover Lazy Day Mandarin Cheesecake
- 8) Try these Dessert next
- 9) Lazy Day Mandarin Cheesecake
- 10) Nutrition
1) Key Takeaways
I bake this cake on lazy days and on busy ones too. The batter mixes fast. The flavor lands bright and creamy. I call it our weeknight win. The base stays tender. The top sets with a soft wobble. The citrus keeps the bite light. This works for a calm coffee break or a birthday that snuck up on us.
This cheese cake recipe leans simple gear and simple method. A bowl. A whisk. A springform pan. That is the list. Quark and schmand play nice. Canned mandarins add juicy pockets. The crust uses pantry basics. No mystery steps. Just follow the flow and trust the look and feel.
I write as Lila from Lila Cooks and I test every batch in a real home kitchen. You can read more or say hi at Lila Cooks. I keep the tone friendly. I keep the tips clear. If something feels off to you, leave a note and we will tune it together.
2) Easy Lazy Day Mandarin Cheesecake Recipe
I reach for this cheese cake recipe when time runs tight. I also reach for this cheese cake recipe when I want a sure thing. Two hits right away. The crust presses in fast. The filling pours like silk. The smell climbs out of the oven and the room goes quiet for a minute. That is a good sign.
The batter uses quark for clean tang and schmand for soft body. We fold in mandarins that taste like sun. Friends in Germany call the cake käsekuchen mit mandarinen. Old aunts tease me and call it faule weiber kuchen. I laugh and take another slice. Names change. Joy stays.
If you bake for a small crew, try a 6 inch cheesecake recipe with this same mix. It fits date night. It fits a tiny party that grew by two guests. I keep a list called cake baking recipes and this one sits near the top. For folks who value cakes recipes easy, this is a calm path from bowl to plate.
3) Ingredients for Lazy Day Mandarin Cheesecake
All purpose flour I use it for a soft crust that holds shape but stays tender. The dough presses in without fuss and bakes with a gentle crumb. Cold hands help.
Sugar White sugar sweetens the base and the filling. The fruit brings tang so the balance lands right. I keep the measure steady to avoid cloying notes.
Baking powder A small scoop lifts the crust a touch. The goal stays simple lift not puff. This keeps the bite even and light.
Butter Cold butter gives tender crumbs. I cut it in small cubes. I rub it with flour until it feels like wet sand. The bowl smells rich already.
Eggs One egg binds the crust. Two more set the filling. I use room temp eggs so the batter blends smooth and quick.
Quark Quark gives clean dairy tang. It tastes bright and light. If you swap with Greek yogurt, strain it first so the mix stays thick.
Schmand or sour cream This adds body and a round finish. The spoon should stand up for a second. That tells me the texture sits right.
Vanilla pudding powder This binds moisture with a gentle hold. The slice cuts neat. The bite stays creamy. Any brand with simple starch works.
Neutral oil A small pour keeps the filling lush and smooth. The texture stays soft after a night in the fridge. No greasy film. Just glide.
Milk A splash loosens the batter to a pourable flow. The whisk trails should fade slow. That look says pour now.
Mandarin segments I drain them well and pat them dry. The fruit tastes bright and sweet. It brings little pools of juice in each slice and turns this into a mandarin cheesecake.
Clear glaze Optional shine. I brush it on a cool top for a bakery look. The layer stays thin and keeps the fruit fresh.
4) How to Make Lazy Day Mandarin Cheesecake
step 1 Heat the oven to a steady medium hot setting. Line a springform with paper and grease the rim. This helps the cake rise clean and release with no tears.
step 2 Mix the crust. Stir flour sugar and baking powder. Rub in cold butter. Add one egg. Press the dough into the pan with a short rim. The surface should look even and calm.
step 3 Build the filling. Whisk quark and schmand until smooth. Add sugar and two eggs. Sprinkle the pudding powder. Pour in oil and milk. The batter should flow like thick cream.
step 4 Fold in the mandarins. Keep the pieces whole. Do not crush them. The burst matters later with each bite.
step 5 Pour the filling into the pan. Tap the pan once to settle bubbles. Place it on the lower rack. Bake until the center has a gentle wiggle.
step 6 Cool the cake in the pan. Crack the oven door for a few minutes. Move to a rack. When cool, glaze if you like. Chill for the night.
step 7 Slice with a warm knife. Wipe the blade each cut. Serve cold. Watch the room go quiet for a beat.
5) Tips for Making Lazy Day Mandarin Cheesecake
Use room temp dairy. Cold quark turns lumpy and fights the whisk. Warm it a bit and the bowl turns smooth. The bake thanks you later. This small move saves time.
Dry the fruit well. Wet mandarins thin the mix and pull steam into the crumb. Pat them with a towel until they shine without drips. The texture then stays lush not watery.
Watch the wobble. Do not chase color. The top can look pale and still be perfect. A soft center settle tells you to stop. This is classic cheesecake recipe wisdom and it keeps cracks away.
6) Making Lazy Day Mandarin Cheesecake Ahead of Time
I often bake this the night before a small party. The chill time firms the cut and deepens the citrus scent. The flavor blooms by morning. Guests ask for the recipe for cheesecake and I smile and point them to Lila Cooks.
For a small gathering I use the 6 inch cheesecake recipe notes from my journal. Same mix. Smaller pan. Shorter bake. The slices look cute and neat. The waste stays low. The joy stays high.
For planners who keep a binder of cake baking recipes this fits right in. You can mix the crust a day ahead and chill the dough. You can whisk the filling in the morning and bake at noon. Calm steps win the day.
7) Storing Leftover Lazy Day Mandarin Cheesecake
Leftovers rest best in a sealed box. Chill the box on a middle shelf. Avoid the back where the air gets extra cold. The texture keeps silky for three to four days.
For a longer plan wrap slices and freeze them flat. Thaw in the fridge. The bite comes back close to fresh. A quick stir of citrus zest and a spoon of yogurt on top gives a nice lift.
Friends ask for a cheese cake recipe that freezes well. I send them here with a wink. This one holds shape. The fruit stays bright. The crust keeps its gentle chew even after a freeze and thaw.
8) Try these Dessert next
9) Lazy Day Mandarin Cheesecake
Cheese Cake Recipe Lazy Lila Mandarin Cheesecake
Ingredients
For the crust
- 200 g flour
- 75 g sugar
- 1 tsp baking powder
- 75 g cold butter cut into cubes
- 1 egg size M
For the filling
- 500 g quark
- 100 g schmand or sour cream
- 140 g sugar
- 2 eggs size M
- 1 packet vanilla pudding powder about 37 g
- 75 ml neutral oil
- 180 ml milk
- 1 small can mandarin segments drained about 175 g
- 1 packet clear glaze optional
Instructions
- Heat oven to 180 C top and bottom heat. Line a 24 to 26 cm springform with paper and grease the rim.
- Crust Rub flour sugar and baking powder with butter to fine crumbs, add egg and knead to a smooth dough. Press into base and a low rim.
- Filling Stir quark schmand sugar and eggs until smooth. Whisk in pudding powder oil and milk. Fold in mandarins.
- Pour filling into the pan. Bake on the lower third for 50 to 60 min until the center has a slight wobble.
- Cool in the tin. If you like glaze bring it to a boil as on the packet and brush over the cool cake.
- Chill at least 4 hours better overnight. Slice and serve.
10) Nutrition
I slice this cake into twelve. One piece feels right after dinner. The energy per slice sits in a moderate range for a treat. Protein from dairy helps the bite feel more than sugar. Citrus lifts the mood and the palate. A warm coffee balances the chill and the cream.
If you track numbers, the rough guide reads like this. About three hundred to three hundred fifty calories per slice. Sugar sits a bit under thirty grams. Fat lands near sixteen grams with a soft share from dairy. Protein lands near nine grams and gives it a steady feel.
I keep nutrition notes clear and simple on Lila Cooks at Lila Cooks. Home ovens vary and pantry brands vary. Use your own labels if you need exact counts. Enjoy the cake with friends and listen to the quiet smiles. That is the best metric.
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