Cheesecake with raisins

Name: Cheesecake with raisins
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 12
Ingredients: 150 g flour, 1 msp. baking powder; 75 g cold + 75 g soft butter/margarine; 50 g + 150 g sugar; 1 package Vanillin sugar; 1 pinch salt, 5 eggs (Gr. M); 7-10 Tbsp Fat and flour; 100 g Raisins; 1 package untreated lemon peel; 750 g Low-fat curd; 125 g Whipped cream; 2 heaped Tbsp Cornstarch; 2 TABLESPOONS Icing sugar

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 12

150 g flour, 1 msp. baking powder
75 g cold + 75 g soft butter/margarine
50 g + 150 g sugar
1 package Vanillin sugar
1 pinch salt, 5 eggs (Gr. M)
7-10 Tbsp Fat and flour
100 g Raisins
1 package untreated lemon peel
750 g Low-fat curd
125 g Whipped cream
2 heaped Tbsp Cornstarch
2 TABLESPOONS Icing sugar

Directions

1
Knead flour, baking powder, 75 g cold fat, 50 g sugar, vanillin sugar, salt and 1 egg. Cool for about 30 minutes.
2
Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Roll out the dough and prick it several times with a fork. Place the rim of the mould around the base. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for about 15 minutes. Let them cool down
3
Wash and drain the raisins. Separate 4 eggs. Mix 75 g fat and 150 g sugar until creamy. Stir in egg yolk and lemon. Stir in quark, cream and starch. Beat the egg whites until stiff, fold into the quark with the raisins. Pour onto the base. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 1/4 hours. Turn out onto a cake rack and let it cool down upside down. Dust with icing sugar before serving