Makes Cheesecake Irresistible

Few can resist the allure of a creamy cheesecake. But with STROH-soaked raisins, it becomes even more flavorful. Add some vanilla bean and lemon zest, and you'll have a heavenly treat that's ready to be devoured.


  • 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)



  • 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.


STROH Rumrosinen CheesecakeSTROH Rumrosinen Cheesecake

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