Sour Cream Raisin Cheesecake with Cinnamon Shortbread Crust
- For the crust
- 175 grams Shortbread (cookies)
- 2 tablespoons sugar
- ½ teaspoon Ground cinnamon
- 75 grams butter
- soft butter (for greasing)
For the crust, finely crumble shortbread cookies in a food processor (or crush in a plastic bag with a rolling pin). Mix shortbread crumbs, sugar and cinnamon. Melt butter in a saucepan and stir in crumb mixture. Grease a springform pan 28 cm diameter (approximately 11 inches diameter) with butter. Spread crust mixture into prepared pan and refrigerate. For the filling, mix quark, cream cheese and sugar. Separate eggs and stir yolks one at a time into quark mixture, mixing thoroughly after each addition. Stir sour cream and raisins into filling mixture.
Preheat oven to 200°C (approximately 400°F). Mix cornstarch, bourbon vanilla, lemon juice and lemon peel, stir into filling and mix thoroughly. Beat egg whites until stiff and fold into filling.
Spread filling into pan over crumb crust and smooth top. Bake cheesecake for about 1 hour. When cheesecake begins to brown, cover with parchment paper. At the end of the baking time, turn off oven, open oven door and let cheesecake stand in oven for about 15 minutes. Let cheesecake cool overnight in pan before removing from pan to cut. Dust cheesecake with powdered sugar to serve.