John Myers
Rum Grape Cheesecake
The perfect rum grape cheesecake recipe with a picture and simple step-by-step instructions.
- 5 Eggs
- 75 g Soft butter
- 75 g Raw cane sugar
- 2 tbsp Vanilla sugar
- 1 pinch Salt
- 500 g Lowfat quark
- 80 g Semolina
- 75 g Raisins
- Rum
- 1 tsp Flour
- Soak the raisins in rum a few days beforehand and strain them just before baking and dust the raisins with the tablespoon of flour.
- Separate the eggs and beat the egg white with a pinch of salt until stiff, then pour in the sugar and keep beating until the egg whites form white peaks. Beat the butter, egg yolks and vanilla sugar until frothy. Then add the low-fat quark, semolina and lime zest and stir in well.
- Now fold in the egg whites. To do this, first add a third of the egg white mixture to the dough and stir in well – this is how the dough is loosened well and then carefully fold in the remaining egg whites and finally fold in the rum raisins carefully.
- Preheat the oven to 180 degrees. Line a small springform pan with baking paper and grease the edges with butter and put the dough in the springform pan and smooth it out and then bake on the second rail from the bottom for about 50 minutes. Halfway through the baking time, take the cake out of the oven for about 15 minutes and then bake it to the end – this prevents the cheesecake from collapsing in the middle.
- At the end of the baking time, switch off the stove and put a wooden spoon in the oven door and let the cake cool down for about 30 minutes, then open the oven door completely and let the cake cool down completely.
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