Cheesecake with raisins

1. Grease the bottom of the springform pan. Preheat the oven.

   Top and bottom heat: about 180 °C

   Hot air: about 160 °C

Prepare shortcrust pastry

1. Mix the flour with the baking pan in a mixing bowl. Add the remaining ingredients and use a mixer (dough hook) to form a dough, first on the lowest and then on the highest setting. Roll out a good half of the dough on the base of the springform pan, prick it several times with a fork. Place the edge of the springform pan around it and pre-bake until golden brown.

   Insertion: lower third

   Baking time: approx. 15 min.

1. Place the tin on a wire rack and let the base cool. Reduce the oven temperature.

   Top and bottom heat: about 160 °C

   Hot air: about 140 °C

Cheese filling

1. Mix the pudding powder with 140 g sugar. Gradually stir with 250 ml milk until smooth. Bring the remaining milk to the boil in a large saucepan, remove from the heat and stir in the mixed powder with a whisk. Put the pudding back on the stove and bring to the boil briefly while stirring. Pour the hot mixture into a bowl and stir in the aroma and quark. If desired, immediately add the currants or raisins. Beat the egg whites with the mixer (stirring sticks) on the highest setting until very stiff. Gradually beat in the remaining sugar briefly on the highest level. Then carefully fold the beaten egg whites into the quark mixture.

1. Shape the remaining dough into a roll. Place the dough roll on the bottom as an edge and press it against the edge of the springform pan so that it is about 3 cm high. Pour the mixture onto the pre-baked base and smooth it out. Whisk together the egg yolks and milk and carefully brush the surface of the cake with it. Bake.

   Insertion: lower third

   Baking time: approx. 60 min.

1. The cake must hardly rise during baking; otherwise the topping will collapse again. After baking, immediately remove the cake from the edge of the springform pan with a knife, but let it cool in the pan.