| Yvonne's Cheesecake |
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| quantity | ingredient | step | ||
| 100 g | sultanas or soft raisins | 1 | ||
| 50 ml | rum or cointreau | 1 | ||
| 3 | eggs, large | 3 | ||
| 500 g | quark (or cottage cheese) | 4 | ||
| 100 g | sugar | 4 | ||
| 1 tsp | vanilla sugar | 4 | ||
| 50 g | custard powder | 4 | ||
| 2 | sheets short crust pastry (frozen, from the Supermarket) | 5 | ||
| cinnamon powder | 6 | |||
Soak the sultanas in the rum or cointreau for about half an hour.
Pre-heat the oven to 200°C (fan-forced).
Separate the eggs. Beat the whites to firm consistency, set aside.
Mix the quark with the egg yolks, the sugar, the vanilla sugar and the custard powder. Add the raisins and their liquid, mix again. Gently and thouroughly fold in the whisked egg whites until well incorporated.
Line a square baking dish of about 24 x 24 cm and 4 cm high (of course you can use another one of similar size) with baking paper or grease it with butter, then dust with a bit of flour. If you use one of the new soft non-stick baking dishes, you don't need to line or grease it. Make a base from the short crust pastry, lining the bottom and the sides, pressing the edges to hold together.
Pour the quark mixture in and spread out evenly. Dust with cinnamon powder.
Bake for about 45 minutes.
For a bigger cake, just double the ingredients.
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