Cheese Cake without a Crust

Ingredients

1 kg

Ricotta Cheese

Soak raisins in rum for 30 minutes.

Separate eggs and beat egg white with 2 Tbs warm water till stiff peaks form.

Combine cheese, egg yolks, sugar, vanilla pudding powder and baking powder and beat till frothy.

Carefully fold in the egg whites with a whisk.

Butter a 10½ inch spring form and coat it with breadcrumbs. Pour in the batter, sprinkle the strained raisins on top and push them into the batter.

Bake at 350˚F for 60 minutes.

To prevent the cake from falling:

After 30 minutes baking, carefully loosen the perimeter of the dough with a knife from the spring form and cover the top of the form with aluminum foil and bake covered till done.

Center of cake should be firm and a toothpick should come out clean.

Dust with confectioner’s sugar after it cools down.

6

Eggs

300 g

Sugar

2

Vanilla Pudding powder unsweetend

1

Baking Powder

50 g

Raisins

20 ml

Rum

Confectioner’s Sugar for dusting