Raspberry crumble cheesecake

Name: Raspberry crumble cheesecake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 4 Eggs (size M); 250 g Flour; 300 g soft butter or margarine; 325 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp grated peel and juice of 1/2 untreated lemon; 7-10 Tbsp Salt; 50 g Semolina; 1 package Pudding powder "Vanilla Flavor"; 1 kg Low-fat curd; 400 g Raspberries; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

4 Eggs (size M)
250 g Flour
300 g soft butter or margarine
325 g Sugar
2 packages Vanillin sugar
7-10 Tbsp grated peel and juice of 1/2 untreated lemon
7-10 Tbsp Salt
50 g Semolina
1 package Pudding powder "Vanilla Flavor"
1 kg Low-fat curd
400 g Raspberries
7-10 Tbsp Grease

Directions

1
Separate eggs. Knead flour, 175 g fat, 125 g sugar, 1 packet vanillin sugar, lemon peel, 1 egg yolk and 1 pinch of salt until crumbly. Grease a springform pan (26 cm Ø). Spread half of the crumbles on the bottom of the springform pan, press them down and chill. Cream 125 g fat, 200 g sugar, 1 packet vanilla sugar and 1 pinch of salt.
2
Stir in 3 egg yolks one after the other. Add semolina, pudding powder, 2 tablespoons lemon juice and quark and stir until smooth. Beat the egg whites until stiff and fold into the quark mixture. Sort the raspberries and fold in 300 g. Fill the quark mixture into the springform pan. Pour the rest of the crumbles over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for about 1 hour. Loosen the rim and let it rest in the oven for about 30 minutes. Leave to cool on a rack.
3
Pour the rest of the crumbles over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for about 1 hour. Loosen the rim and let it rest in the oven for about 30 minutes. Leave to cool on a rack. Remove from the mould and place on a plate. Decorate with remaining raspberries and serve