Cheesecake with semolina
INGREDIENTS
FOR THE SPRINGFORM PAN (Ø 26 CM)
a little fat
about 2 tablespoons semolina
DOUGH FOR CHEESECAKE WITHOUT A BASE
150 g soft butter
150 g sugar
1 pack Dr. Oetker vanilla sugar
1 pack Dr. Oetker Finesse Grated lemon peel
1 pinch salt
5 eggs (size M)
1 kg quark (low fat)
75 g soft wheat semolina or durum wheat semolina
2 tablespoons lemon juice
ALSO
about 250 g Dr. Oetker Löffelglück strawberry-rhubarb groats
PREPARATION
1. Prepare
Grease the springform pan and sprinkle with semolina. Preheat the oven.
Top and bottom heat: about 180 °C
Hot air: about 160 °C
2. Bake the cheesecake with semolina
Mix the butter in a mixing bowl with a mixer (beaters) until smooth. Gradually add the sugar, vanilla sugar, finesse and salt while stirring until a bound mass is formed. Stir in each egg for about 1/2 minute on the highest setting. Add the quark, semolina and lemon juice and stir in. Pour the cheesecake mixture into the tin. Place the tin on the rack in the oven.
Insert: lower third
Baking time: about 50 minutes
3. Loosen and remove the springform pan edge. Allow the cheesecake to cool on a cake rack.
Then remove the cheesecake without a base with semolina from the springform pan base, place it on a cake plate and spread the semolina on top.
