Silesian cheesecake

Ingredients for 1 servings:

• 100 g flour
• 75 g cornstarch
• 1 tsp baking powder
• 50 g sugar
• 1 egg(s)
• Salt
• 100 g butter, cold
• 1 kg quark
• 125 ml sour cream
• 200 g sugar
• 4 egg yolks
• 4 egg whites
• 1 pinch of salt
• 1 tbsp rum
• 80 g raisins
• 1 tbsp cornstarch
• Flour for the work surface
• Fat for the mold

Instructions

Working time approx. 55 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 55 minutes

For the base, sift the flour, starch, and baking powder onto a work surface. Place the sugar, egg, and salt in the center, then spread the cold butter over the dough. Quickly knead everything into a smooth dough, wrap it in foil, and chill for about 30 minutes. Roll out the dough into a 34 cm circle on a floured surface and line a greased 26 cm springform pan with it. Raise the edges to a height of about 4 cm. Chill the pan. For the quark mixture, soak the raisins in rum. Beat the egg whites with a pinch of salt until stiff. Pass the quark through a sieve until stiff. Stir in the sour cream, sugar, and egg yolk. Pat the raisins dry, mix with the starch, and fold into the quark mixture. Stir in 4 tablespoons of egg whites, then fold in the rest. Pour the quark mixture into the pan and bake in an oven preheated to 175°C for about 65 minutes, covering with aluminum foil if it browns too much. Let it cool in the oven with the door closed for about 1 hour. Then remove it from the oven and lightly score the edges with a knife to prevent it from cracking.