I prefer this cheesecake served cold. Refrigerate it once it has cooled and enjoy it chilled straight from the fridge. It can be made ahead, frozen and thawed overnight in the refrigerator.
Ingredients:
5 eggs
150g cream cheese
125g sugar
75g white flour
100g raisins
1 organic lemon (zest only )
50g butter
2 tbsp vanilla sugar
Method:
- Grease and line an 18cm diameter baking tin. Heat the oven to 200°C.
- Soak the raisins in a cup of cold water.
- Boil 2 of the eggs. Remove the shells and place only the cooked yolks on the plate.Discard the whites and mix the boiled egg yolks with the cream cheese.
- Separate the other eggs and whisk the egg whites until they are stiff. Set aside.
- Beat the yolks with the sugar in another bowl until the sugar has dissolved.
- Melt the butter and cool it slightly then combine with the flour, vanilla, lemon zest and egg yolk mixture.
- Drain the raisins and press the water out of them. Pat them dry gently in a tea towel and add them to the dough.
- Gently fold the beaten egg whites into the dough and pour it into the greased baking pan.
- Place the baking pan in the oven and let the cake bake for 30 minutes.
- Cover the cake with aluminium foil and turn the oven down to 180-190°C bake for an additional 15 minutes.
- Test for done-ness by inserting a skewer. If batter clings to the skewer then bake for a further 5 minutes before testing again. Then remove the cheesecake and let it cool on a wire rack.
- When cool, turn out onto a serving plate and serve or refrigerate until ready to serve.
