Baked Berry Cheesecake (without flour / with semolina)

This year I was faster than the birds (hahaaaa) and managed to get at least a handful of sour-cherries from our tree. I just love the sourly-sweet contrast in a cake. We planted the tree when moving into our house and by now he is big enough and produces enough fruit for a cake – hooray!

So I was experimenting again and see what recipe I came up with:

Its again easy and quick again – I love those recipes: it looks like a big effort when in fact it isn’t and you have enough time left for your Toddler / husband or anything else.

The ingredients I used were as follows:

Breadcrumbs
4 eggs
80g Butter
750g Greek Yoghurt
5 Spoons (Soupspoons) of semolina
75g sugar
1 teaspoon baking powder
300g berries – whatever you have, cherry’s / raspberries / redcurrant or mixed berries

As most ovens are very quick these days I don’t preheat the oven! It saves you energy and cuts down your electricity bill. Always think environmental friendly :)

My little antique helper :)

If you have fresh cherry’s make sure to get the stones out first before you start making the batter. There are quite handy devices out there – I inherited a quite antique one from my Granny which is handy if you only have a little amount of fruits.

Then we get straight into getting greasy: grease a medium sized spring-form with a little bit of butter and sprinkle the breadcrumbs generously into the greased cake pan.
Separate the eggs: egg white in one – egg yolk in another bowl.

Add butter to the bowl with the egg yolks and beat until everything is soft. Add yoghurt, semolina, sugar and baking powder and keep mixing until you have a smooth consistency.

Then whisk the egg whites until they are stiff and carefully fold them into the batter (picture 2)). Make sure not to stir, but slightly cover the stiff egg white with the batter once everything is mixed well throughout.

Pour everything into the greased spring form (picture 3)) and sprinkle the berries on top of it (picture 4)).

Bake it in the oven for about 50 Minutes to 1 hour at 200°C (that’s 400°F if I am not mistaken). If the cake is getting too brown just cover it with a bit of parchment paper. Check after approximately 50 Min with a wooden toothpick if the dough is cooked. If anything is sticking to the pick – leave it in for another little bit (picture 5)).

Remove the cake from the oven and leave to cool. Once cooled, turn the cake pan over onto a cake plate and dust the cake with icing sugar (picture 6)). Ready!

If you wish you can decorate the slices with fresh fruit and serve whipped cream with it.

Guten Appetit :D