Cheesecake with raisins
easy
90 mins
90 mins
Ingredients
- 250 g + 1 tablespoon of flour
- 250 g Sugar
- 6 Eggs (size M)
- 7-10 Tbsp Salt
- 175 g Butter
- 1 package Vanillin sugar
- 1 untreated lemon
- 1 package Pudding powder "Vanilla Flavor"
- 500 g Low-fat curd
- 100 g Raisins
- 7-10 Tbsp Cling film
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Mix 250 g flour,100 g sugar, 1 egg and 1 pinch of salt and add butter in small pieces. Knead everything into a smooth shortcrust pastry. Wrap in foil and chill for about 30 minutes. Roll out the short pastry on a floured work surface to a circle (approx. 36 cm Ø) and line a greased springform pan (26 cm Ø) with it. Press the dough at the edge to a height of approx. 5 cm and prick the base several times with a fork.
- 2
Separate 5 eggs. Beat the egg white until stiff. Beat egg yolk, 150 g sugar and vanilla sugar until frothy. Wash lemon hot, rub dry and finely grate the peel. Halve the lemon and squeeze the juice. Add lemon juice, zest, pudding powder and 1 tablespoon of flour to the egg yolk and stir in. Stir in the quark and raisins. Fold the beaten egg whites into the quark mixture and spread on the pastry base. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) on the lower rack for approx. 60 minutes.
- 3
Halve the lemon and squeeze the juice. Add lemon juice, zest, pudding powder and 1 tablespoon of flour to the egg yolk and stir in. Stir in the quark and raisins. Fold the beaten egg whites into the quark mixture and spread on the pastry base. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) on the lower rack for approx. 60 minutes. Let the cheesecake cool completely in the mould
- 4
Waiting time approx. 30 minutes
Nutrition Facts
280 kcal
35 g
12 g
9 g