Quark Cheesecake

Ingredients

• 175 g butter cookies
• 2 tbsp sugar
• 0.5 tsp ground cinnamon
• 75 g butter
• soft butter (for the pan)
• 500 g quark
• 200 g double cream cheese
• 175 g sugar
• 150 g raisins
• 6 Eggs
• 400 g sour cream
• 3 tbsp cornstarch
• 2 tsp real bourbon vanilla
• 1 tbsp Lemon Juice
• 1 tbsp grated lemon zest
• powdered sugar

Instructions

1. 1.

   Crush the cookies in a food processor or plastic bag with a rolling pin until fine crumbs. Mix crumbs with sugar and cinnamon. Melt butter in a saucepan, combine with cookie crumbs. Grease the pan with butter, pour crumb mixture into it. Place pan in refrigerator. For filling, whisk quark and cream cheese together with sugar. Separate eggs; add yolks one at a time to the cheese mixture along with sour cream, stirring until well combined, then fold in raisins.

2. 2.

   Preheat oven to 200°C (392°F). Thoroughly mix cornstarch, vanilla, lemon juice, and lemon zest into the cheese cream. Whisk egg whites to stiff peaks and gently fold into the cream.

3. 3.

   Pour cream into pan and smooth top. Bake cheesecake for about 1 hour. When it starts to brown, cover with parchment paper. Turn off oven, leave cake in partially open door for another 15 minutes. Best left overnight before releasing springform ring and slicing. Dust with powdered sugar.