Cheesecake with poppy seeds

Ingredients for 12 servings:

• 200 g flour
• 120 g butter
• 70 g sugar
• 1 pinch of salt
• 1 egg(s)
• 4 eggs
• 1 kg quark or layered cheese
• 125 ml sour cream
• 200 g sugar
• 1 tbsp brown rum
• 80 g raisins
• 20 g cornstarch
• 1 pack poppy seeds – baking
• 1 pinch of salt
• 2 tbsp powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Knead the flour with butter, 70g sugar, salt, and 1 egg into a smooth dough. Wrap in cling film and chill for 30 minutes. Grease a 26cm springform pan and line it with the dough, forming a rim approximately 4cm high. Chill until ready to use. Separate the remaining 4 eggs. Preheat oven to 175°C (160°C fan/gas mark 3). Sieve the cheese into a bowl. Stir in the sour cream, sugar, egg yolks, and rum. Mix the raisins with the cornstarch and fold in the poppy seed mixture. Beat the egg whites with salt until stiff. Stir 4 tablespoons of this mixture into the cheese mixture, then fold in the remaining beaten egg whites. Pour the mixture into the pastry-lined springform pan, smooth it down, and bake for about 60 minutes. Cool in the pan. Turn out onto a wire rack and let cool completely. Turn over, place on a cake plate, and serve dusted with powdered sugar.