Granny’s cheesecake for tea time

What about a cheesecake for tea time? My granny’s cheesecake is still the best. The cake is easy and fast to prepare. The cheesecake will be a perfect welcome in the summer garden for tea time, especially when enriched with berries and fruits. Have a try! The Chef’s Handyman team loves the version with raspberries and passion fruits and loves to share the recipe.

Cheesecake with raspberries and passion fruits

To make dough, combine 1 kg or 2 lbs. of Philadelphia cheese, 50 g or 1.5 oz. of margarine, 150 g or 5 oz. of sugar, 1 tbsp. of vanilla sugar, lemon zest, 2 tbsp. of lemon juice, 4 tbsp. of semolina, 1 tbsp. of baking powder, 2 packets of vanilla pudding powder, 1 tbsp. vanilla sugar, 4 eggs and 1 pinch of salt. Dust 15 raspberries with flour.

Chef’s Handyman, Cheesecake

Butter one 9 inch spring form. Pour the mixture into the form. Add the raspberries. Bake the cake in the preheated oven at 200°C or 400°F for 50-55 minutes or baked through. Take the cake out and cool on the wire rack.

Meanwhile cut the passion fruits into half. Sieve the pulp into a small pan. Add 3-4 tbsp. of preserving sugar. Simmer on medium heat for 5-7 minutes. Pour the syrup into a glass.  Apply the passion fruit syrup on top of the cooled cake. Decorate with raspberries, decorating sugar pearls and edible flowers.

Shopping list for a 9 inch cheesecake: 1 kg or 2 lbs. Philadelphia cheese, 50 g or 1.5 oz. margarine, 150 g or 5 oz. sugar, 1 tbsp. vanilla sugar, 2 lemons, 4 tbsp. semolina, 1 tbsp. baking powder, 2 packets vanilla pudding powder, 4 eggs, 1 pinch salt, 250 g or 8 oz. raspberries, 3 passion fruits, edible flowers, sugar pearls for decoration, 4 tbsp. preserving sugar.

Bon appetite, yours Chef’s Handyman team!