Baked Soft Cheese Cake
4,6 / 10
ready in 1 hr 30 min.
- For the pastry
- Fat (for the tin)
- 1.333 cups flour
- ¼ cup sugar
- ½ cup cold butter (in small chunks)
- 1 egg
- flour (for rolling the pastry)
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Grease the tin.
Put the raisins and rum in a bowl to soak.
Mix the flour with the sugar and a pinch of salt. Add the butter and egg and quickly work to a smooth pastry. Roll out on a floured surface and transfer to the tin, forming an edge. Place in the refrigerator.
For the filling, whisk the egg whites with a pinch of salt until stiff. Beat the egg yolks with the sugar until fluffy. Add the quark, cream, butter, lemon juice and zest and flour to the egg yolk mixture and stir in. Fold in the drained raisins and the egg whites.
Tip into the pastry case and smooth flat. Bake in the centre of the oven for 55 minutes. If the filling begins to brown too much, cover with aluminium foil.
Leave in the tin to cool. Cut into slices before serving.