Ksekuchen Cheesecake

I love this cake. The special ingredient here is curd (german: quark), which gives this cheesecake the fresh flavour.

Sift flour on a flat surface and make a well in the middle of it.

Add sugar , salt and egg yolk into the well.

Cut butter into small pieces and add into the well.

Cut all with a knife first and then knead quickly with cool hands to form a dough.

Cover dough and place in the fridge for at least for 20 minutes.

Meanwhile grease a 9-10 inch spring form.

Soak raisins in small bowl with dark rum.

Sprinkle work top lightly with flour.

Roll out dough large enough to cover bottom and sides of spring form.

Line form with dough.

Prick dough several times with a fork.

Cover and place pan in the fridge.

Preheat oven.

Meanwhile prepare the filling: take raisins from rum and drain on paper towels.

Put curd in a clean kitchen towel , gather 4 corners and wring as much whey as possible out of the curd.

It has to be as dry as possible.

Save the whey.

Weigh dry curd.

You will need 1 2 / 3 pounds of dried curd for the recipe.

Measure whey.

Fill up with low fat milk to 1 cup.

Mix va.

flour, sugar, salt, egg yolks, butter, curds, sugar-free vanilla pudding mix, lemon extract, milk, whey, raisins, dark rum, egg whites, egg yolk