Grandma Anna's Franconian (Sander) cheesecake

Ingredients for 1 servings:

• 750 g flour
• 3 m.-sized eggs
• 100 g sugar
• 1 pinch of salt
• 1 cube of yeast, fresh
• 120 g butter, melted
• 375 ml milk, lukewarm
• 2,000 g low-fat curd cheese, drained overnight
• 250 ml milk
• 8 m.-sized eggs
• 300 g sugar
• 2 packets of vanilla sugar
• 1 cup sour cream
• 1 cup sour cream
• 3 tbsp cinnamon sugar
• 1 bag of raisins (rum raisins)

Instructions

Working time approx. 45 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 5 minutes

Yeast cake, makes 4 baking trays

For the yeast dough, put the flour in a bowl. Make a well in the center. Add the eggs, sugar, salt, crumbled fresh yeast, melted butter, and lukewarm milk. Knead everything together, then pat (hit, beat) to expel any air bubbles. Then let it rise for about 1/2 hour. Meanwhile, prepare the quark mixture. Mix the milk, eggs, sugar, and vanilla sugar in a bowl. Mix the sour cream, sour cream, cinnamon, and sugar together in another bowl. Divide the dough into four portions, knead briefly again, and let it rise. Roll out one portion very thinly on a baking sheet lined with baking paper. Divide the quark mixture into four portions and spread one portion over the dough. Add 1/4 of the raisins, then drizzle with the sour cream and sour cream mixture to taste. Let it rise briefly again and then put the baking sheet in the oven. Bake at approximately 160°C for 30 minutes (the crust should be golden brown). When it’s done, sprinkle with sugar and enjoy while still warm. Repeat the process with the remaining portions of dough. The cake is also great for freezing, and when you need it, simply warm it briefly in the oven. Sprinkle with sugar, and it tastes like it’s freshly baked. The recipe is so generous because my grandma always baked it for church fairs, and in large batches, so you can easily divide the recipe into the amount you need.