Cheesecake with Raisins
- For the dough
- 500 grams Pastry flour
- 1 packet Dry yeast (7 grams, approximately 3/4 ounce)
- 80 grams sugar
- 1 pinch salt
- 1 egg
- 250 milliliters lukewarm milk
- 150 grams melted butter
For the dough: In a mixing bowl, combine flour and all other ingredients and using a food processor or mixer, mix to a smooth dough and knead until it easily pulls away from edge of the bowl. Cover and let rise in a warm place for about 1 hour.
Preheat oven to 180°C (approximately 350°F). Grease baking sheet with butter and sprinkle with breadcrumbs. Knead dough again, roll out and place it on the sheet. Form an edge and let rise another 20 minutes.
For the filling: Separate the eggs. Beat egg whites with a pinch of salt until stiff. Stir in vanilla extract and beat until glossy. Put yolks in a mixing bowl and beat with sugar until fluffy and. Combine quark with cream fraiche and pudding powder. Fold egg whites and rum raisins carefully into mixture. Pour filling onto pastry and bake on lower rack for 30-40 minutes. Test doneness with a toothpick. After end of the baking time allow cake to cool and cut into pieces. Melt cherry jelly in a saucepan until it is liquid, decorate cake with it and serve.