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The classic German cheesecake with a shortcrust pastry base and a creamy low-fat quark filling. Unlike American cheesecake, it is made with quark instead of cream cheese and gets its characteristically light, moist texture from vanilla pudding mix.
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per serving
Combine the flour, 80 g granulated sugar, and salt in a bowl. Add the cold butter pieces and knead with the dough hooks of a hand mixer or by hand until a smooth shortcrust dough forms. Add the egg and knead briefly. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
Line a springform pan (26 cm) with parchment paper or grease it. Roll out the shortcrust dough on a floured work surface into a round shape and use it to line the pan – form the bottom and a rim approximately 4 cm high. Prick the bottom several times with a fork.
Soak the raisins in warm water until soft (about 15 minutes), then drain well.
Beat the low-fat quark, 150 g granulated sugar, vanilla sugar, and vanilla pudding mix with a hand mixer until smooth. Add the eggs one at a time, mixing until a uniform batter forms.
Stir the melted, cooled butter and lemon zest into the quark batter. Gently fold in the drained raisins.
Pour the quark batter onto the shortcrust base in the springform pan and smooth the top.
Bake the cheesecake in a preheated oven at 175 °C conventional heat on the middle rack for 60 minutes. The surface should be golden.
Turn off the oven and leave the cake in the oven with the door slightly ajar for 30 minutes. Then remove and let it cool completely on a wire rack (at least 2 hours).
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