Zesty Danish cheesecake with raisins

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.

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