Semolina Cheesecake

Here’s a delightful baked semolina cheesecake with a luscious homemade raspberry topping that promises to captivate your taste buds. This refreshing gluten-free treat, crafted with curd cheese and Philadelphia, is incredibly easy to whip up.

The cherished recipe is from Brixi, a dear school friend of my mother. A big thanks to Brixi for sharing this gem with us! 💕

🥘 Ingredients

• Butter, soft: Ensure your butter is soft for easy mixing and a smooth, creamy texture.
• Sugar: Adds the perfect amount of sweetness to balance the tangy curd cheese and Philadelphia.
• Eggs: Provides structure and richness, making the cheesecake light yet firm.
• Vanilla sugar: It's best to use homemade vanilla sugar. Check out our easy recipe for making vanilla sugar at home for a truly aromatic touch.
• Semolina: Adds a unique, slightly grainy texture that complements the creamy filling.
• Curd cheese, low fat: Keeps the cheesecake light and refreshing, perfect for a guilt-free indulgence.
• Philadelphia: Brings a creamy, tangy richness that makes every bite irresistible.
• Raspberry Topping: Try our delicious homemade raspberry topping on this semolina cheesecake! A divine combination!

See the recipe card for quantities.

🔪 Instructions

Cheesecake Preparation

Step 1: Preheat the oven to 356°F (180°C) with top/bottom heat.

Step 2: Grease a 10-inch (26 cm) springform pan with butter.

Step 3: In a food processor fitted with the whisk attachment, mix the butter and sugar.

Step 4: Gradually stir in the eggs.

Step 5: Stir the vanilla sugar, semolina, curd cheese, and Philadelphia into the egg mixture.

Step 6:Pour the mixture into the springform pan.

Step 7: Bake in the middle of the oven for 55 to 65 minutes.

Step 8: Leave to cool completely on a wire rack before removing from the tin.

If you wanna try a different baked cheesecake, check out this delicious ube basque cheesecake!

Raspberry Sauce Preparation

Step 1: While the cake is cooling, prepare the raspberry sauce.

Step 2: Thoroughly wash the fresh raspberries and place them in a saucepan with granulated sugar over medium heat.

Step 3: As the raspberries warm, they will release juice. Use a fork to break apart some of the raspberries while leaving others whole.

Step 4: In a small bowl, whisk together water and cornstarch to make a slurry.

Step 5: Slowly add the slurry to the saucepan while stirring to thicken the raspberry sauce.

Step 6: Once it begins to thicken, add the lemon juice.

Step 7: Allow it to thicken for another 2-3 minutes before removing it from the heat to serve.

🌡️ Storage and Longevity

1. Cooling and Storage:
   • Allow the cheesecake to cool completely on a wire rack.
   • Once cooled, cover the cheesecake with plastic wrap or aluminum foil to prevent it from drying out.
   • Store the covered cheesecake in the refrigerator.
2. Refrigeration:
   • The cheesecake can be stored in the refrigerator for up to 5 days.
   • For best results, keep it in an airtight container to maintain freshness and prevent it from absorbing any odors from the fridge.
3. Freezing:
   • If you wish to store the cheesecake for a longer period, you can freeze it.
   • Wrap the cooled cheesecake tightly in plastic wrap, followed by a layer of aluminum foil.
   • Place the wrapped cheesecake in a freezer-safe bag or container.
   • The cheesecake can be frozen for up to 2 months.
4. Thawing:
   • To thaw, transfer the cheesecake from the freezer to the refrigerator.
   • Allow it to thaw overnight or for at least 6-8 hours before serving.
5. Serving:
   • Always serve the cheesecake chilled for the best texture and flavor.
   • Add the raspberry sauce just before serving to maintain its freshness and vibrant color.

By following these storage tips, you can enjoy this delicious baked semolina cheesecake for days to come!

🍽 Equipment

• 10-inch Springform pan
• Kitchen machine with whisk attachment
• Cooling rack
• Saucepan
• Small mixing bowl
• Fork
• Lemon squeezer

🙋🏻 FAQ

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📖 Recipe

Creamy Semolina Cheesecake with Fresh Raspberry Sauce

Nora

A deliciously creamy baked semolina cheesecake topped with a homemade raspberry sauce. This easy-to-make dessert combines the richness of curd cheese and Philadelphia with the unique texture of semolina for a refreshing treat that's perfect for any occasion.

5 from 4 votes

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Prep Time 10 minutes mins

Baking Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine European

Servings 12 Slices

Calories 381 kcal

Equipment

• 10-inch Springform pan
• Kitchen machine with whisk attachment
• Cooling Rack
• Saucepan
• Small Mixing Bowl
• Fork
• Lemon squeezer

Ingredients

 

MetricUS Customary

 

1x2x3x

Cheesecake

• 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

Raspberry Sauce

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

Instructions

 

Cheesecake

• Preheat the oven to 356°F (180°C) with top/bottom heat.
• Grease a 10-inch (26 cm) springform pan with butter.
• In a food processor fitted with the whisk attachment, mix 5.3 oz Butter and 1 cup Sugar. Gradually stir in 4 Eggs.
  5.3 oz Butter, 1 cup Sugar, 4 Eggs
• Stir 2 teaspoon Vanilla sugar, ¼ cup Semolina, 17.6 oz Curd cheese, and 17.6 oz Philadephia into the egg mixture.
  2 teaspoon Vanilla sugar, ¼ cup Semolina, 17.6 oz Curd cheese, 17.6 oz Philadephia
• Pour the mixture into the springform pan and bake in the middle of the oven for 55 to 65 minutes.
• Leave to cool completely on a wire rack before removing from the tin.

Raspberry Sauce

• While the cake is cooling, prepare the raspberry sauce.
• Thoroughly wash 8 oz Raspberries and place them in a saucepan with ¼ cup Granulated sugar over medium heat.
  8 oz Raspberries, ¼ cup Granulated sugar
• As the raspberries warm, they will release juice. Use a fork to break apart some of the raspberries while leaving others whole.
• In a small bowl, whisk together 2 tablespoon Water and 2 teaspoon Cornstarch to make a slurry.
  2 tablespoon Water, 2 teaspoon Cornstarch
• Slowly add the slurry to the saucepan while stirring to thicken the raspberry sauce. Once it begins to thicken, add 2 teaspoon Lemon Juice.
  2 teaspoon Lemon Juice
• Allow it to thicken for another 2-3 minutes before removing it from the heat to serve.

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Keyword baked cheesecake, cheesecake, semolina cheesecake

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Nutrition values are estimates only, using online calculators. Please verify using your own data.

Serving: 1Serving | Calories: 381kcal | Carbohydrates: 27g | Protein: 13g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 126mg | Sodium: 369mg | Potassium: 60mg | Fiber: 1g | Sugar: 22g | Vitamin A: 398IU | Vitamin C: 5mg | Calcium: 314mg | Iron: 1mg

⛑️ Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

For further information, check Safe Food Handling - FDA.