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This recipe was uploaded by Macarena
They often say low fat cream cheese is not good for cheesecake, but this one turned out to be really nice! As a base I used a spongecake. Place spongecake into 26 sm springform and freeze it for 30 min. Butter the springform. In bowl of your electric mixer place the cream cheese, sugar, and semolina. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon juice, vanilla extract and beat until incorporated.Remove the bowl from the mixer and rap it hard on your counter to knock out the air bubbles trapped inside the filling. Add raspberry sause (100 ml) to 12 of the filling. Take in turns to pour white and pink filling into the form to make "marble" effect. Place a large bowl or baking tray with boiling water under the cake in the oven. Heat oven to 160 degrees C. Bake for about 1 hour or until firm and only the center of the cheesecake looks a little wet and wobbly. Take off the heat and let the сake cool in the oven with closed door for 1 hour. Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Allow the cheesecake to cool to room temperature, then refrigerate for at least 8 hours (it will stay fresh for 3 days). To serve, run a knife between the filling and sides of the pan, then open and remove the sides of your springform pan.