Creamy crustless cheesecake
This moist and at the same time fluffy crustless creamy cheesecake is our fav. All we need is curd cheese, vanilla custard powder and eggs.
some fat for the mold
semolina to dust
pk. vanilla custard powder
Zest of an organic lemon
Springform pan 26 cm
Drain the curd cheese in a colander overnight or at least 2 hours. Pour rum over the raisins and let it soak for at least 1 hour.
The next day, line the bottom of the springform pan with baking paper, grease the edge and dust with semolina. Preheat the oven to 170 degrees. Separate the eggs.
Beat the egg yolks with half of the sugar until creamy.
Add curd cheese, vanilla custard powder, raisins and lemon zest and stir everything well.
Beat the egg white with a pinch of salt until stiff and then gradually stir in the remaining sugar. Beat until the mixture is firm and shiny.
Carefully gradually fold the egg white mixture under the cheesecake mixture. Be careful not to stir for too long.
Put the mixture in the springform pan and bake the cheesecake in the preheated oven for about 60 minutes.
Turn off the oven and let the cheesecake stand in it for another 15 minutes. Let the cake cool completely in the pan.
Sprinkle with powdered sugar before serving.