1. 1

   Step 1

   In a bowl, combine 350 g of flour, salt, baking powder, vanilla sugar, 100 g of sugar, and 170 g of cold butter. Work the mixture until it forms crumbs.

2. 2

   Step 2

   Add 1 egg and 2 egg yolks, then knead into a smooth dough. Form into a ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.

   Timer 30 min
3. 3

   Step 3

   Beat 4 egg yolks with half of the powdered sugar (150 g), adding it gradually. Save the remaining 4 egg yolks.

   Timer 5 min
4. 4

   Step 4

   Grind the curd cheese three times together with 250 g of butter, or blend thoroughly until smooth.

   Timer 10 min
5. 5

   Step 5

   Add the cheese mixture in portions to the beaten egg yolks, mixing constantly.

6. 6

   Step 6

   Add the grated orange peel, 50 g of potato starch, and dried fruit (raisins, orange peel). Mix well.

   Timer 2 min
7. 7

   Step 7

   Beat 5 egg whites until stiff peaks form and gently fold them into the cheese mixture.

   Timer 5 min
8. 8

   Step 8

   Line a 20x30 cm baking pan with parchment paper. Roll out 2/3 of the dough and line the bottom, pricking it with a fork.

   Timer 5 min
9. 9

   Step 9

   Form the remaining dough into thin rolls. Spread the cheese mixture over the base and arrange the rolls in a lattice pattern on top.

10. 10

    Step 10

    Bake at 180°C for 50-55 minutes, until the cheesecake is golden brown.

    Timer 55 min
11. 11

    Step 11

    Heat the lemon juice and mix with the powdered sugar (150 g) to make a smooth icing. Drizzle over the cooled cheesecake.

    Timer 5 min

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