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🍰 Crustless Cheesecake

586 kcal · 30 min · 4 servings

Ingredients

• lemon 1 pc.
• raisins 50 g
• quark 40 % fat in total 1000 g
• butter 200 g
• sugar 275 g
• salt pinch
• eggs 6 pc.
• wheat flour, Type 405 30 g
• soft wheat semolina 80 g
• baking powder 1 packet

Instructions

1. 1. Wash the lemon thoroughly under running water.
2. 2. Cut the lemon in half.
3. 3. Squeeze the juice out of the lemon.
4. 4. Place the raisins in a bowl.
5. 5. Pour the lemon juice over the raisins.
6. 6. Let the raisins soak in the juice.
7. 7. Place the quark (curd cheese) in a clean kitchen towel.
8. 8. Squeeze the quark well in the towel to remove the liquid.
9. 9. Weigh the drained quark. You should have about 750 grams.
10. 10. Place the butter in a separate bowl.
11. 11. Add the sugar to the butter.
12. 12. Add a pinch of salt.
13. 13. Beat the butter-sugar mixture with a hand mixer until creamy.
14. 14. Separate the eggs. Carefully lift the yolk away from the white.
15. 15. Add the egg yolk to the butter mixture.
16. 16. Stir the egg yolk in well.
17. 17. Add the drained quark to the bowl.
18. 18. Add the soaked raisins along with the liquid.
19. 19. Mix flour, semolina, and baking powder in a small bowl.
20. 20. Fold the flour mixture into the quark mass briefly.
21. 21. Place the egg white in a clean, grease-free bowl.
22. 22. Whip the egg white until stiff.
23. 23. Carefully fold the whipped egg white into the remaining batter.
24. 24. Preheat the oven to 175 degrees Celsius with top and bottom heat.
25. 25. Grease a 26-centimeter springform pan.
26. 26. Line the bottom of the pan with baking paper.
27. 27. Pour the batter into the prepared pan.
28. 28. Bake the cake in the oven for about 60 minutes.
29. 29. Cover the surface with aluminum foil for the last 15 minutes.
30. 30. This prevents the surface from becoming too dark.
31. 31. Turn off the oven after the baking time.
32. 32. Let the cake rest for about 10 minutes in the turned-off oven.
33. 33. Take the cake out of the oven.
34. 34. Place the cake on a cooling rack.
35. 35. Let the cake cool down completely.

Nutrition per serving

• kcal: 586
• Protein: 18 g · Fett/Fat: 34 g · Carbs: 56 g