Sarakhs Cheesecake

Ingredients for 8 servings:

• 100 g raisins
• Rum, 54%
• 6 large egg whites
• 1 pinch of salt
• 6 large egg yolks
• 250 g cane sugar
• ¼ tsp vanilla powder OR:
• 2 bags of vanilla sugar (Bourbon)
• 400 g walnuts
• ½ tsp salt
• 750 g low-fat curd cheese
• 100 g potato flour
• ½ lemon(s), grated peel

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 1 hour 45 minutes

gluten-free / own recipe

Cover the raisins with rum and cover for about 2 hours. Beat the egg whites with a pinch of salt in a food processor (this is the only way I can get beaten egg whites in no time) until stiff peaks form and place in a bowl. Add everything from the egg yolks to the grated lemon zest to the food processor and mix well. Finally, add the drained raisins and the rum if you want. Mix well. Then pour the batter onto the stiffly beaten egg whites and mix everything together with a wooden spoon. Pour everything into a 26 cm springform pan lined with baking paper. Bake in a cold oven at 135°C (fan oven) for about 100 minutes. Preheat oven to 150°C (top and bottom heat) and bake for about 70-85 minutes.