John Myers
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Berry Semolina Cheesecake without Bottom
The perfect berry semolina cheesecake without bottom recipe with a picture and simple step-by-step instructions.
for the egg whites:
- 5 Pc. Protein
- 1 pinch Salt
- 30 g Sugar
for the curd mass:
- 5 Pc. Egg yolk
- 500 g Lowfat quark
- 85 g Sugar
- 1 packet Vanilla sugar
- 75 g Soft wheat semolina
- 65 g Soft butter or margarine
- Lemon zest from an organic lemon
- Lemon juice of half a lemon
- Wash and drain the berries. If frozen berries are used, let them thaw.
- For the egg whites, beat the egg white and salt with the hand mixer until stiff, gradually drizzling in the sugar. Put aside.
- Whisk quark, butter, egg yolks, vanilla sugar, sugar, semolina, lemon zest and juice in a bowl with a hand mixer. Fold the egg whites under the curd mixture. Pour the batter into a springform pan lined with baking paper and spread about 2/3 of the berries on it.
- Bake in the preheated oven on the middle rack at 160 – 180 degrees top / bottom heat (or convection 150 – 160 degrees) for 30 minutes. Then spread the remaining berries on the cake and bake for another 30 minutes. Then switch off the oven and let the cake cool down slowly for approx. 20 minutes with the oven door open (then it will not collapse so quickly).
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