Crustless Semolina Cheesecake
A crustless cheesecake with semolina that bakes up soft and moist with a fresh lemon note.
Ingredients10
- butter, softened200g
- salt1 Prise
- sugar160g
- vanilla bean paste1 TL
- eggs4 Stück
- semolina90g
- vanilla pudding mix1 Päckchen
- baking powder1 Prise
- ricotta1000g
- organic lemon0.5 Stück
Instructions
- 1
Grease a springform pan well and dust with a little semolina. Preheat the oven to 160°C (320°F) convection.
- 2
Beat the butter, salt, sugar and vanilla paste with the whisk attachment until pale and creamy.
- 3
Stir in the eggs one at a time until fully combined.
- 4
Stir in the semolina, pudding mix and baking powder.
- 5
Add the ricotta and the zest of half a lemon and mix until smooth with no lumps.
- 6
Pour the batter into the pan and bake on the middle rack for 50-55 minutes, until the top is lightly golden.
- 7
Let the cake rest in the switched-off, closed oven for about 30 minutes, then cool completely in the pan before releasing.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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