Rev 0.31, last revised: 23-Sep-08
I've been searching for the recipe with which I could recreate the kind of cheese cake that my mother used to make for me when I was a kid. I've been unable to find such a recipe, so I've undertaken to create it--by trial and error--from the results that I recollect. This recipe, such as it is at the moment, is the current iteration of my quest. Use it with caution...
Preheat the oven to 350F.
Put raisins into enough rum or brandy to cover (They plump faster if the rum is hot).
In a large bowl, with an electric mixer, beat together the yolks with the sugar until the mixture is pale yellow and forms a ribbon when the beaters are lifted. Beat in the butter.
Add quark and beat until completely smooth.
Add baking powder to the flour and dry-mix thoroughly.
Add the flour, the lemon zest, the lemon juice, and beat some more.
Stir in the raisins [and the brandy/rum?]
In a clean, dry bowl, beat the egg whites with clean, dry beaters until soft peaks form, and gently fold them, a little at a time, into the mixture.
Crunch up about 1/2 a package of Graham cracker crumbs...enough to yield about 1/2-3/4 cup or so.
Butter 10 inch spring-form pan, and sprinkle generously with crumbs. Pour the cheese mixture into the pan and bake until the cake pulls away from side of the pan, ~1 hour.
Cool and refrigerate for at least 2 hours before serving. Sprinkle with confectioner's sugar and decorate, if desired, with fruit.