Cheesecake with raspberries

Name: Cheesecake with raspberries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 225 g Butter; 250 g + 1 tablespoon of flour; 275 g Sugar; 2 packages Vanillin sugar; 5 Eggs (size M); 7-10 Tbsp Salt; 70 g Durum wheat semolina; 1 package Pudding powder "Vanilla Flavor"; 1 kg Low-fat curd; 3 TABLESPOONS Lemon juice; 200 g frozen raspberries; 7-10 Tbsp Cling film; 7-10 Tbsp Flour; 7-10 Tbsp Icing sugar

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

225 g Butter
250 g + 1 tablespoon of flour
275 g Sugar
2 packages Vanillin sugar
5 Eggs (size M)
7-10 Tbsp Salt
70 g Durum wheat semolina
1 package Pudding powder "Vanilla Flavor"
1 kg Low-fat curd
3 TABLESPOONS Lemon juice
200 g frozen raspberries
7-10 Tbsp Cling film
7-10 Tbsp Flour
7-10 Tbsp Icing sugar

Directions

1
Knead 100 g butter in pieces, 250 g flour, 75 g sugar, 1 packet vanilla sugar, 1 egg, salt and 1-2 tablespoons cold water with the dough hooks of the hand mixer. Quickly knead to a smooth dough on the work surface with your hands. Wrap in foil and chill for about 1 hour. Roll out the dough on a floured work surface (approx. 36 cm Ø) and line a springform pan (26 cm Ø) with it. Press the dough on the edge to a height of approx. 5 cm.
2
Prick the base several times with a fork and chill. Cream 125 g butter, 200 g sugar and 1 packet vanilla sugar with the whisk of the hand mixer. Separate 4 eggs. Stir in the egg yolks one after the other. Mix semolina and pudding powder and stir into the fat-egg mixture with quark and lemon juice. Beat the egg white until stiff and fold in. Mix the frozen raspberries with 1 tablespoon of flour and stir into the cheesecake mixture. Pour into the springform pan and bake in a preheated oven (electric: 175 °C/ gas: level 2/ convection oven: not suitable) on the lowest rack for approx. 1 hour. Loosen the rim with a knife and let it rest in the switched off oven for about 30 minutes. Leave to cool on a grid in the form.
3
Beat the egg white until stiff and fold in. Mix the frozen raspberries with 1 tablespoon of flour and stir into the cheesecake mixture. Pour into the springform pan and bake in a preheated oven (electric: 175 °C/ gas: level 2/ convection oven: not suitable) on the lowest rack for approx. 1 hour. Loosen the rim with a knife and let it rest in the switched off oven for about 30 minutes. Leave to cool on a grid in the form. Remove the cake from the tin and place it on a plate. Dust with icing sugar before serving
4
Waiting time approx. 1 hour