Creamy Semolina Cheesecake with Fresh Raspberry Sauce

🧂 Ingredients

• 5.3 oz Butter

  soft
• 1 cup Sugar
• 4 Eggs

  medium
• 2 teaspoon Vanilla sugar
• ¼ cup Semolina

  unboiled
• 17.6 oz Curd cheese

  low fat
• 17.6 oz Philadephia
• 8 oz Raspberries

   fresh or frozen
• ¼ cup Granulated sugar
• 2 tablespoon Water
• 2 teaspoon Cornstarch
• 2 teaspoon Lemon Juice

Instructions

• 1 Preheat the oven to 356°F (180°C) with top/bottom heat.
• 2 Grease a 10-inch (26 cm) springform pan with butter.
• 3 In a food processor fitted with the whisk attachment, mix 5.3 oz Butter and 1
  cup Sugar. Gradually stir in 4 Eggs.
• 4 Stir 2 teaspoon Vanilla sugar, ¼ cup Semolina, 17.6 oz Curd cheese, and 17.6 oz
  Philadephia into the egg mixture.
• 5 Pour the mixture into the springform pan and bake in the middle of the oven for
  55 to 65 minutes.
• 6 Leave to cool completely on a wire rack before removing from the tin.
• 7 While the cake is cooling, prepare the raspberry sauce.
• 8 Thoroughly wash 8 oz Raspberries and place them in a saucepan with ¼ cup
  Granulated sugar over medium heat.
• 9 As the raspberries warm, they will release juice. Use a fork to break apart some
  of the raspberries while leaving others whole.
• 10 In a small bowl, whisk together 2 tablespoon Water and 2 teaspoon Cornstarch to
  make a slurry.
• 11 Slowly add the slurry to the saucepan while stirring to thicken the raspberry
  sauce. Once it begins to thicken, add 2 teaspoon Lemon Juice.
• 12 Allow it to thicken for another 2-3 minutes before removing it from the heat to
  serve.

Nutrition Info