Cheesecake from the tray with red fruit jelly

Name: Cheesecake from the tray with red fruit jelly
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 200 g Butter; 300 g Sugar; 9 Eggs (size M); 350 g Flour; 1 untreated lemon; 1 kg Double cream cream cheese; 1 kg Whole milk yoghurt; 1 package Vanillin sugar; 70 g Semolina; 500 g Red fruit jelly (cups from the refrigerator shelf or glass); 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

200 g Butter
300 g Sugar
9 Eggs (size M)
350 g Flour
1 untreated lemon
1 kg Double cream cream cheese
1 kg Whole milk yoghurt
1 package Vanillin sugar
70 g Semolina
500 g Red fruit jelly (cups from the refrigerator shelf or glass)
7-10 Tbsp Grease

Directions

1
For the shortcrust pastry, cut butter into pieces. Knead 175 g sugar, 1 egg, flour and butter first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. Wash lemon and grate peel thinly. Halve lemon and squeeze juice. Mix cream cheese, 125 g sugar, yoghurt, vanillin sugar, lemon juice and zest. Add 8 eggs bit by bit.
2
Stir in semolina at the end. Roll out the short pastry evenly on a greased fat pan. Spread the cream cheese mixture on top. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. For the last 10 minutes, place the cake on a higher rack to allow it to take on some colour. Remove the cake from the oven and let it cool down. Cut the cheese cake into 24 pieces and serve with red fruit jelly
3
1 1/4 hours waiting time