Creamy Semolina Cheesecake with Fresh Raspberry Sauce

Prep Time:10

Baking Time:1

Total Time:1 10

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 tsp Vanilla sugar, ¼ cup Semolina, 17.6 oz Curd cheese, and 17.6 oz Philadephia into the egg mixture.
2 tsp 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.

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 tbsp Water and 2 tsp Cornstarch to make a slurry.
2 tbsp Water, 2 tsp Cornstarch
Slowly add the slurry to the saucepan while stirring to thicken the raspberry sauce. Once it begins to thicken, add 2 tsp Lemon Juice.
2 tsp Lemon Juice
Allow it to thicken for another 2-3 minutes before removing it from the heat to serve.

Calories: 381kcal

Servings: Slices

Author: Nora