“C-rocky” cheesecake with base

Ingredients for 1 servings:

• 150 g biscuits of your choice, e.g. butter biscuits
• 60 g butter
• 1 kg quark
• 1 bag(s) of vanilla pudding powder
• 30 g cornstarch
• 40 g almonds or nuts, grated
• 3 eggs
• 100 g sugar
• 20 g vanilla sugar
• 1 lemon zest
• 1 tsp, heaped baking powder
• pinch(s) of salt
• 100 g raisins, optionally soaked in rum
• some flour for dusting

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 25 minutes

Recipe for a 6.5 L. Crock Pot or Slow Cooker

Line the crock pot with parchment paper. Also pull this up around the edges. Smooth out any creases that form. The parchment paper should end about 3 cm below the lid, at least on one long side, as it will hold the cake in place later. Crush the cookies using a mixer, blender, immersion blender, or even a freezer bag and rolling pin, and knead well with the melted butter. Pour this mixture into the crock pot and spread evenly. Refrigerate for about 30 minutes. Using a hand mixer or similar, beat the topping ingredients, except for the raisins, until light and fluffy. Now fold in the flour-dusted raisins. Spread the topping evenly over the cooled biscuit base. Bake for about 40 minutes on high, then about 1 hour on low. Watch the cake to make sure it doesn’t get too dark around the edges, but try not to open the glass lid to avoid dripping water. When the cake has cooled slightly but is still warm, lay the crock pot on its side and carefully, but not too slowly, pull the cake out of the crock pot, using the parchment paper, onto a plate along the long side. Do not lift it. Since every crock pot is slightly different, the time may vary slightly.