Desserts

Mandarin Cheesecake

Prep 15 mins
Total 45 mins

Easy
Serves 6

Tip: Try your other favourite fruits to bake in this delicious cheesecake!

Compatible with

Ninja Foodi 7-in-1 Multi-Cooker 6L
Recipes Buy

Contains Eggs
Contains Milk/Dairy

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!

200g butter cookies, crushed
Pinch of salt
75g butter, melted
120ml heavy cream (shlag sahne, 30%)
60g butter, room temperature
140g sugar
4g vanilla sugar
19g vanilla custard powder (puddingpulver)
2 egg + egg yolk
500g quark
100g sour cream (saur schmand 24% fett)
150g mandarin orange slices

Utensils

Step 1

Lightly grease an 18cm spring form pan and set aside.
Step 2

In a medium mixing bowl, combine the crushed cookies, salt, and melted butter. Press this mixture firmly into the bottom of the spring form pan, making a slightly raised edge. Set the pan with the crust in the refrigerator.
Step 3

Use a handheld electric whisk to whip the heavy cream to soft peaks. Set aside.
Step 4

In a separate mixing bowl, add the room temperature butter, sugar, vanilla sugar, custard powder, and eggs. Mix very well.
Step 5

Stir in the quark and sour cream, and then gently fold in the whipped heavy cream until well incorporated.
Step 6

Remove the chilled crust from the refrigerator, and pour in the filling carefully.
Step 7

Arrange the mandarin orange slices gently on the top of the filling.
Step 8

Place a paper towel over the top of the spring form pan, then wrap the entire pan tightly in foil.
Step 9

Pour 250mL of water into the cooking pot. Insert the Cook & Crisp basket and then gently place the foil wrapped cheesecake into the basket.
Step 10

Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HI. Set time to 30 minutes. Select START/STOP to begin.
Step 11

When pressure cooking is complete, allow pressure to natural release for 15 minutes. After 15 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 12

Carefully lift the Cook & Crisp basket from the pot, and allow cheesecake to cool on the counter for 1 hour.
Step 13

Unwrap the cheesecake, de-ring, and move to a cake plate. Refrigerate until ready to serve – enjoy!