Ultra Moist and Creamy Crustless Cheesecake – In the Oven in Just 10 Minutes – Page 2

First, line the bottom of a 26 cm (10-inch) springform pan with baking paper. Grease the sides with butter and dust them with flour.
Separate the eggs. Place the egg whites in a tall container and set them aside for later.
Beat the butter with the sugar and a pinch of salt until creamy. Then add the egg yolks one at a time, mixing each one in thoroughly with a hand mixer.
Add the lime zest, semolina, baking powder, and vanilla pudding powder to the mixture. Finally, add the quark and stir until you have a smooth, even batter.
If desired, fold in some raisins.
Whip the egg whites until stiff peaks form, then gently fold them into the batter.
Pour the quark mixture into the prepared springform pan and smooth the top.
Bake in a preheated oven at 170°C (top/bottom heat) for about 60 minutes, until golden yellow.
Allow the cheesecake to cool slightly, then place it on a wire rack. Remove the springform base and peel off the baking paper.