Dan­ish cheese­cake – käsekuchen

The Jewish Chronicle - - LIFE - ANNE WEIMAR’S

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 pan 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.

Mix the boiled egg yolks with the cream cheese. Sep­a­rate the other eggs. Whisk the egg whites un­til they are stiff. Set aside.

Beat the egg 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.

A tasty Dan­ish crust­less cheese­cake with raisins and zest

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