Raspberry cheesecake

Name: Raspberry cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 7-10 Tbsp Grease; 200 g Flour; 75 g + 125 g + 2 tablespoons sugar; 7-10 Tbsp salt - 100 g cold butter; 4 Eggs (Gr. M); 7-10 Tbsp Flour; 500 g Cream curd; 7-10 Tbsp 2 S. Bourbon-Vanillezucker; 40 g Common wheat semolina; 650 g Raspberries; 2 packages red glaze

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

7-10 Tbsp Grease
200 g Flour
75 g + 125 g + 2 tablespoons sugar
7-10 Tbsp salt - 100 g cold butter
4 Eggs (Gr. M)
7-10 Tbsp Flour
500 g Cream curd
7-10 Tbsp 2 S. Bourbon-Vanillezucker
40 g Common wheat semolina
650 g Raspberries
2 packages red glaze

Directions

1
Grease the springform pan (26 cm Ø). Knead flour, 75 g sugar, 1 pinch of salt, butter in pieces and 1 egg first with a hand mixer and then briefly with your hands until smooth. Cover and chill for about 30 minutes.
2
Roll out the dough onto some flour and make it round (about 32 cm Ø). Line the tin with it, pressing down on the edge.
3
Separate 3 eggs. Beat the egg whites and 1 pinch of salt until stiff. Mix quark, egg yolk, 125 g sugar and vanilla sugar. Stir in semolina. Fold in the beaten egg white. Brush into the mould. In the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) on the lowest rail (gas: see
4
oven manufacturer) Bake for 35-45 minutes. Leave to cool in the mould.
5
Remove the cake from the mould. Select the berries and wash them if necessary. Spread on the cake. Mix the cake glaze powder and 2 tbsp. sugar in a small pot. Stir in 1/2 l water bit by bit. Bring to the boil briefly while stirring.
6
Spread half of the glaze slowly from the middle out over the berries, allow to set for about 5 minutes. Heat the rest of the glaze again until it is liquid. Spread on the berries. Chill for about 1 hour.