Servings: 8 pieces
Calories: 350kcal
Cost: $15
Equipment
- Mixing Bowl
- Electric Mixer or Whisk
- Spatula
- Springform Pan (Ø 26 cm)
- Optional Rolling Pin
Ingredients
- 270 g flour (Type 405)
- 130 g powdered sugar
- 1 pinch salt
- 150 g butter
- 500 g lean curd
- 500 g curd (20% fat content)
- 220 g sugar
- 1 package vanilla pudding powder
- 3 eggs
- 120 ml neutral food oil
- 100 g raisins
Instructions
- Mix the flour, powdered sugar, and a pinch of salt in a bowl; add the butter and knead until smooth.
- Press the dough flat, wrap in foil, and chill in the fridge for 30 minutes while preheating the oven to 170°C (150°C for circulating air).
- Shape half of the chilled dough in a springform pan, creating a boundary about 5 cm high; pierce the base with a fork.
- Stir the lean curd, curd, vanilla pudding powder, and 200 g sugar; add yolks and mix.
- Beat egg whites with remaining sugar and a pinch of salt until stiff peaks form; fold into curd mixture with oil and raisins.
- Pour filling onto the chilled dough and smooth it; place a dish of water in the oven.
- Bake for 70 minutes until golden brown and the center jiggles slightly; let cool before sprinkling with powdered sugar.
Notes
For a lighter treat, consider soaking raisins in warm water or rum before adding them for added flavor.
Store the cheesecake covered in the fridge for up to 4 days or freeze individual slices wrapped in parchment paper for longer preservation.
For added flavor, serve with a dollop of whipped cream, a drizzle of honey, or garnish with fresh mint leaves.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 200mg | Fiber: 1g | Sugar: 20g | Vitamin A: 500IU | Calcium: 100mg | Iron: 1mg
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