Juicy cheesecake with raisins without bottom

Name: Juicy cheesecake with raisins without bottom
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 100 g soft butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 3 Eggs (size M); 60 g Semolina; 40 g Cornstarch; 750 g Edible quark (20 % fat in dry matter); 250 g Ricotta (creamy); 7-10 Tbsp grated peel and juice of 1 untreated orange; 125 g Raisins; 7-10 Tbsp Icing sugar; 7-10 Tbsp Orange slices and balm; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

100 g soft butter or margarine
200 g Sugar
1 package Vanillin sugar
3 Eggs (size M)
60 g Semolina
40 g Cornstarch
750 g Edible quark (20 % fat in dry matter)
250 g Ricotta (creamy)
7-10 Tbsp grated peel and juice of 1 untreated orange
125 g Raisins
7-10 Tbsp Icing sugar
7-10 Tbsp Orange slices and balm
7-10 Tbsp Fat and breadcrumbs

Directions

1
Beat the fat, sugar and vanillin sugar until creamy. Separate eggs. Add the egg yolks one after the other. Stir in semolina and starch. Add quark, ricotta, orange juice and zest and mix. Stir in raisins.
2
Beat the egg whites until stiff and fold into the curd mixture. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Put the quark mixture into the mould and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 60-70 minutes.
3
Take out the cheesecake, remove the cake edge from the edge of the mould with a knife, let it cool down a little. Remove the edge of the springform pan and let the cake cool down. Decorate with orange wedges and mint and dust with icing sugar.
4
Results in about 12 pieces.