Ingredients
- 150 g whole wheat cookies
- 190 g butter
- 150 g powdered sugar
- zest of 1 organic lemon
- seeds from 1 vanilla bean
- 600 g quark
- 2 dashes of STROH 40 (or STROH 60, according to preference)
- 4 eggs
- 75 g raisins
- 150 ml STROH 40 (or STROH 60, according to preference)
Preparation
- To prepare the crust, place the whole wheat cookies in a plastic bag and crush them into fine crumbs using a rolling pin.
- Melt 90 g of butter and mix it with the cookie crumbs.
- Line a spring-form pan with parchment paper. Spread the cookie mixture evenly on the bottom of the pan and press it firmly. Chill the crust in the refrigerator for one hour.
- Preheat the oven to 175 °C.
- Place the raisins and 150 ml of STROH in a saucepan and bring to a boil over medium heat.
- Reduce the liquid slightly, then remove from the heat and let it sit until the raisins have absorbed the liquid.
- For the cheesecake filling, cut 100 g of room temperature butter into small pieces and place it in a mixing bowl along with the quark.
- Wash the lemon with hot water, then grate the zest using a grater.
- Add the lemon zest, powdered sugar, vanilla seeds, two dashes of STROH, and eggs to the quark mixture. Stir all the ingredients together for several minutes until a creamy mixture forms.
- Gently fold the STROH-soaked raisins into the quark mixture. Pour the filling over the cookie crust in the spring-form pan and bake in the preheated oven for 60 minutes.
- Once baked, remove the cheesecake from the pan and let it cool before serving.
