Swabian Cheesecake

Ingredients

• 200 g Flour
• a pinch of salt
• 75 g sugar
• 100 g butter
• 1 egg
• 5 eggs
• 200 g sugar
• 750 g quark (fresh cheese)
• 125 g sour cream
• 1 untreated lemon (zest and juice)
• 50 g cornstarch
• 75 g liquid butter
• 75 g raisins
• powdered sugar (for dusting)

Instructions

1. 1.

   Sift the flour onto a work surface, mix with salt and sugar, and press a well in the center. Cut the cold butter into small pieces and distribute around the well; place the egg in the middle. Roughly chop all ingredients with a knife to create small dough crumbs, then quickly knead by hand into dough, adding 2-3 tbsp cold water or a little more flour if needed, shaping into a ball. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Preheat the oven to 180 °C fan. Butter the springform pan.

3. 3.

   Roll out the dough to fit the pan, line the pan with it, forming an edge.

4. 4.

   Separate the eggs for the cheese filling. Whisk the yolks with sugar until fluffy. Mix in quark, sour cream, lemon juice and zest, cornstarch, liquid butter, and raisins. Beat the egg whites stiffly and fold into the mixture. Pour the cheese mixture over the shortcrust base and smooth. Bake in the preheated oven for about 50 minutes. Let it cool in the turned-off oven.

5. 5.

   Remove from the pan and dust with powdered sugar before serving.