Moist cheesecake without a base

Ingredients for 1 servings:

• 250 g butter, soft
• 250 g sugar
• 4 egg yolks
• 4 egg whites
• 1 lime peel, grated (organic)
• 125 g durum wheat semolina
• 2 tsp baking powder
• 1 packet of vanilla pudding powder
• 750 g low-fat curd cheese
• Salt
• Raisins, as desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Line the bottom of a 26cm springform pan with baking paper. Butter and flour the sides. Separate the eggs, place the egg whites in a tall container, and set aside. Beat the butter with the sugar and a pinch of salt until creamy. Immediately add the egg yolks, one at a time, to the butter mixture using a mixer. Also add the lemon zest, semolina, baking powder, and pudding powder, then add the quark and mix until smooth. If desired, add raisins to taste. Finally, beat the egg whites and fold in the beaten egg whites. Pour the quark mixture into the prepared springform pan and smooth it down. Bake in a preheated oven at 170°C (top/bottom heat) for about 60 minutes until golden brown. Allow to cool slightly, then transfer to a wire rack and remove the base and baking paper. To serve: Cut the cheesecake into slices and serve. Enjoy!