Cheesecake Without Crust With Raisins

Ingredients

• 1 organic lemon (for the pan)
• 1 vanilla pod
• 2 Eggs
• 1 pinch salt
• 60 g birch sugar
• 500 g quark (20% fat)
• 30 g spelt whole-grain semolina
• 50 g Raisins
• powdered erythritol sugar for dusting

Instructions

1. 1.

   First rinse the lemon hot, pat dry and grate the zest finely. Cut the lemon in half and squeeze out the juice. Split the vanilla pod lengthwise and scrape out the seeds.

2. 2.

   Separate the eggs for the quark mixture. Beat the egg whites with a pinch of salt into stiff peaks. Whisk the yolks and birch sugar with a hand mixer until creamy. Fold in the quark, 1 tsp lemon zest, lemon juice, vanilla seeds, and semolina. Gently fold in the meringue and raisins.

3. 3.

   Pour the quark mixture into the pan. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 50 minutes. Remove, let the cake cool, then release it from the springform. Cut into pieces and dust with powdered erythritol sugar before serving.