Servings: 8-10
For those with a penchant for creamy desserts, this crustless Semolina Cheesecake, adorned with a vibrant raspberry sauce, is a symphony of textures and flavors that come together in a delectable masterpiece.
Ingredients
For the Cheesecake:
- 500 grams of Quark or velvety Cream Cheese
- 150 grams of granulated sugar
- 3 large eggs
- 1 teaspoon of pure vanilla extract
- The zest and juice of 1 unwaxed lemon
- 50 grams of fine semolina
For the Raspberry Coulis:
- 200 grams of fresh or frozen raspberries
- 50 grams of granulated sugar
- 1 tablespoon of fresh lemon juice
Method
- Preheat your oven to a cozy 180°C (356°F) and prepare an 18 cm (7 inch) cake pan by lining it with parchment paper for an easy release.
- In a large mixing bowl, blend the Quark or Cream Cheese with sugar, eggs, vanilla extract, lemon juice, zest, and semolina until the mixture is smooth and homogenous.
- Gently pour the cheesecake batter into your lined pan, creating a smooth top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until the cheesecake turns a tempting golden brown and the center is just set.
- Allow the cheesecake to cool to room temperature in its pan, then transfer it to the refrigerator to chill completely.
For the Raspberry Coulis:
- In a saucepan, warm the raspberries over medium heat. If using frozen, let them thaw in the heat until they release their juices.
- Stir in sugar and lemon juice, then bring the mixture to a gentle boil. Reduce the heat and simmer for 5-7 minutes, allowing the berries to break down and the sauce to thicken slightly.
- Once the raspberry sauce has cooked, remove it from the heat and allow it to cool.
- When ready to serve, drizzle the cool raspberry coulis over the chilled cheesecake.
This Semolina Cheesecake with its delightful raspberry topping is perfect for any occasion, from a casual gathering to an elegant dinner. The absence of a crust lets the creamy cheesecake and tangy coulis shine, offering a refined take on a beloved classic.
