Cheesecake with Lemon and Raisins
For the dough: Pile the flour on a clean work surface, mix with salt and sugar and make a well in the middle. Cut cold butter into small pieces and add to well along with the egg. Use two knives to cut in the butter and egg to form small crumbs, then knead to form a smooth dough, adding 2-3 tablespoons cold water or a little flour as needed. Shape dough into a ball. Cover with plastic wrap and chill for about 30 minutes.
Preheat oven to 180°C (approximately 350°F).
Roll out dough to same diameter of springform pan and press into bottom and halfway up side.
For the filling: Separate the eggs. Beat the yolks with the sugar until light and fluffy. Mix in quark, crème fraiche, lemon juice and zest, cornstarch, butter and raisins. Beat the egg whites until stiff, then fold into yolk mixture. Pour the battter into the springform and smooth top. Bake for about 50 minutes, then turn off oven and let cake cool in the oven.
Once cool, loosen side of cake, remove from pan and serve dusted with powdered sugar.