Crumble cheesecake from the tray

Name: Crumble cheesecake from the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 32
Ingredients: 450 g Flour; 380 g soft butter; 420 g Sugar; 1 untreated lemon; 1.25 kg Low-fat curd; 500 g Ricotta cheese; 1 package Vanillin sugar; 2 packages Pudding powder "Vanilla Flavor"; 2 TABLESPOONS Semolina; 8 Eggs (size M); 7-10 Tbsp Whipped cream and lemon wedges; 7-10 Tbsp Grease

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 32

450 g Flour
380 g soft butter
420 g Sugar
1 untreated lemon
1.25 kg Low-fat curd
500 g Ricotta cheese
1 package Vanillin sugar
2 packages Pudding powder "Vanilla Flavor"
2 TABLESPOONS Semolina
8 Eggs (size M)
7-10 Tbsp Whipped cream and lemon wedges
7-10 Tbsp Grease

Directions

1
Knead 450 g flour, 280 g softened butter and 120 g sugar with the dough hooks of the hand mixer to form crumbles, if necessary shape them with floured hands. Put the crumbles in a cool place. Wash the lemon and grate dry. Grate the peel thinly and squeeze the lemon. Mix 100 g butter and 300 g sugar with the whisk of the hand mixer until creamy. Gradually stir in the quark, ricotta, vanillin sugar, pudding powder, semolina, lemon juice and zest.
2
Stir in the eggs one by one. Spread half of the crumbles thinly on the bottom of the greased fat pan of the oven and press firmly. Add the quark mixture and smooth it down. Spread the remaining crumbles evenly on the cheese mixture. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Cut the cake into 32 pieces and decorate some pieces with cream tuffs and lemon corners
3
1 1/2 hours waiting time