Luzie Heinze's cheesecake

Ingredients for 12 servings:

• 150 g flour (wheat flour)
• 1 tsp, heaped baking powder
• 65 g sugar
• 2 eggs, including the yolk
• 65 g butter
• 1 tbsp, leveled flour (wheat flour)
• 2 packs of pudding powder, vanilla
• ½ liter of milk
• 250 g sugar
• ½ bottle of flavoring (lemon flavor)
• 750 g quark (dry low-fat quark)
• 30 g raisins (washed)
• 3 eggs, of which the egg white
• 1 egg(s), including the yolk
• 1 tbsp milk

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Dough: Mix flour and baking powder and sift onto a baking board. Make a well in the center and add the sugar and egg yolk, then mix with some of the flour to form a thick paste. Add the cold butter, cut into small pieces, cover with flour, and knead into a smooth dough. Roll out 2/3 of this dough onto the bottom of a 26cm springform pan (preferably with a glass bottom). Knead the remaining dough with the tablespoon of flour, shape into a log, and press it onto the edge of the springform pan. Prick the dough base several times with a fork and bake at medium heat for about 20-25 minutes until golden brown. Meanwhile, for the topping, mix the custard powder and 2/3 of the sugar with 1/4 liter of milk. Bring the remaining milk to a boil, stir in the custard powder, and bring to a boil, stirring constantly. Stir the quark and lemon flavoring into the boiling mixture and bring to a boil, stirring constantly. Pour the hot mixture into a bowl, add the raisins, and fold in the egg whites, beaten stiffly with the rest of the sugar. Pour the quark mixture onto the now-baked base and brush with the egg yolk whisked in milk. Place the cake in a slightly preheated oven at 140-160 degrees Celsius (284-320 degrees Fahrenheit) for about 60 minutes. Then carefully remove it from the oven and, using a sharp knife, loosen the pastry from the sides of the tin. Allow to cool completely in the tin. You’ll have a light, very creamy, and delicious cheesecake. Extra tip: instead of the baked base, I like to make a crumb base from 175 grams of crumbled butter biscuits, which I mix with 2 tablespoons of sugar, 1/2 teaspoon of cinnamon and 75 grams of butter, press onto the glass bottom of my springform pan and place in the refrigerator overnight.