Cheesecake with Mandarines

Small, portioned cheesecakes are one of my favorites. I like, that I can choose different fruity flavours to acompany the creamy cake. This time I used Madarines with a tangy taste.

Ingredients | 6 small cakes or one 200 mm Ø

Base

200 g	Crunchy oatmeal and nuts cluster cereals
100 g	Butter

Filling

700 g	Cream cheese
2 tsp	Vanilla extract
200 g	Sugar
3	Eggs
100 g	Sour cream

Topping

100 ml	Fresh mandarin juice
1	Mandarin
	Sugar to taste
	Sprigs of mint for decoration

Preparation

Blend the cluster cereals to a coarse granule. Mix well with the butter cut into small cubes until you have a smooth mixture.
Divide the mixture into six small backing forms (see the picture) or one larger baking form of 200 mm diameter.
Flatten den mixture evenly out by using a spoon or mortar.
Bake the bases in the oven at 165° C for about 8 minutes. Take them out and let them cool.
Mix the ingredients for the filling all together. You might use a mixer to get a creamy texture.
Pour the filling equally onto the bases or the larger base.
Bake in the oven at 140° C for 1 hour or until the filling is firm to the touch.
Let the cheesecake cool at room temperature and chill until you need it.
Reduce the mandarin juice to half and add sugar to taste. It's nice if the reduction is not too sweet.
Cut the peel of the mandarin and cut out wedges for the toping.

Serving | remove the cheesecakes from the forms and spoon the mandarin reduction on top. Decorate with 2-3 mandarin wedges and some small mint leaves.