Delve into the exquisite taste of Semolina Cheesecake, a dessert that combines creamy textures with a burst of raspberry sweetness. This delightful treat, featuring a blend of Quark or Cream Cheese, eggs, vanilla extract, lemon juice, zest, and semolina, is baked to perfection, creating a golden-brown masterpiece. Once cooled and adorned with a vibrant raspberry sauce, this crustless cheesecake becomes a delightful symphony of flavors and textures, making it a must-have for all enthusiasts of fruity cheesecakes. Savor each bite, and let this dessert elevate your culinary experience.
Preheat the oven to 180 degrees Celsius (356 F) and line an 18 cm baking pan with parchment paper.
In a bowl, combine the Quark or Cream Cheese with sugar, eggs, vanilla extract, lemon juice, lemon zest, and semolina. Mix thoroughly.
Pour the cheesecake mixture into the prepared pan.
Bake the cheesecake in the preheated oven for about 45-50 minutes, or until it turns golden brown and sets in the center.
Remove the cheesecake from the oven and let it cool in the pan.
Once cooled, carefully remove it from the pan and serve.
For the Raspberry Sauce
Place the raspberries in a small saucepan and heat them over medium heat. If using frozen raspberries, allow them to thaw.
Add sugar and lemon juice to the saucepan and bring the mixture to a boil. Then reduce the heat and let the raspberries simmer for about 5-7 minutes until they become soft and the sauce thickens.
Remove the raspberry sauce from the heat and let it cool.
Pour the raspberry sauce over your cooled cheesecake.
Recipe Video
Semolina Cheesecake Questions
The key ingredient in this Semolina Cheesecake is Quark or Cream Cheese. Quark is a fresh dairy product that adds creaminess and richness to the cheesecake. Cream cheese is a common substitute and provides a similar creamy texture and taste. This ingredient is essential for creating the luscious and indulgent filling of the cheesecake.
To make the raspberry sauce, start by placing fresh or thawed raspberries in a saucepan. Add sugar and lemon juice to the raspberries and bring the mixture to a boil. Reduce the heat and let it simmer, allowing the raspberries to soften and the sauce to thicken. The raspberry sauce adds a burst of fruity flavor and a visually appealing garnish to the cheesecake.
Yes, you can use frozen raspberries to make the raspberry sauce. Simply place the frozen raspberries in the saucepan and allow them to thaw and cook with the sugar and lemon juice. The sauce will still turn out flavorful and vibrant, enhancing the taste of the Semolina Cheesecake.
For this Semolina Cheesecake, it's recommended to use an 18 cm baking pan. This size ensures the cheesecake bakes evenly and achieves the desired consistency. Using the appropriate size pan is crucial for the baking process, resulting in a well-cooked and visually appealing cheesecake.
Achieving the ideal texture and consistency for the Semolina Cheesecake involves a careful baking process. After combining the ingredients and pouring the mixture into the pan, bake the cheesecake in a preheated oven at 180 degrees Celsius (356 F) for approximately 45-50 minutes. Monitor the cheesecake as it bakes, aiming for a golden brown color and a set center. Allowing the cheesecake to cool after baking is essential to achieve a creamy and delightful dessert that will please any sweet tooth.
