Semolina Cheesecake

Dough:

1. Make a shortcrust pastry from the flour, egg, butter and salt by putting everything together in a large bowl and first using a hand mixer to make a crumbly dough (through the cold butter). This is then kneaded with the hands until a smooth dough has formed, which then – wrapped in foil – comes in the refrigerator for about 30 minutes.

1. In the meantime, butter the mold (26 cm in diameter) and then sprinkle it with so much semolina that it sticks everywhere – even on the edge. Pour out the excess. Preheat the oven to 180 degrees (convection 160 degrees).

Cheese mass:

1. Beat the egg yolks, sugar and vanilla sugar with a hand mixer to a frothy-creamy mass. Then add lemon zest, juice and semolina and beat again for about 1 minute. Then stir in the quark until no more lumps can be seen. Provide.

1. Beat the egg whites with a pinch of salt until stiff, have them ready. Whip the cream until stiff and prepare. Caution (!) Do not add either of these to the quark mass.

1. 5 ………. Roll out 2/3 of the dough and line the mold with it. Make a 4 cm high edge. Then coat the bottom with so much apricot jam that it is thickly covered with it. Roll out the remaining dough around the size of the base and place it on top of the jam layer. Spread the jam on it again, get it ready and then continue with the cheese cream ……..

1. 6 ……… Now the stiffly beaten egg white is lifted under the quark mass. If you can no longer see any protein lumps, do the same with the whipped cream. Then immediately pour the mass onto the prepared base and put the mold in the oven. Before doing this, slide the grate with the curvature up onto the bottom shelf so that the height is between the bottom and middle shelf. Then the cake must first bake for 60 minutes. Then put a correspondingly large baking paper on it so that it does not turn too brown and bake for another 10 minutes. Remove the baking paper, turn off the oven and let the cake cool down slowly in the oven.

1. In the meantime, heat the rest of the jam so that it becomes a little runny, take the lukewarm cake out of the oven and immediately coat the surface with the warm jam. Now carefully loosen the edge of the pan and let the cake cool down well.

1. For everyone who can’t wait ………………. It tastes – still a little warm – “disgustingly” delicious. For everyone with “character and discipline” it naturally cools off properly. … We belonged to the 1st category ………. in this sense, as everyone can and likes it. Good Appetite.