Krakow Cheesecake

Cream the softened butter with powdered sugar, add the egg and vanilla, and mix thoroughly.

Sift in the flour to form a dough, then chill in the refrigerator for an hour.

Roll out the larger portion of the dough, place it on a parchment-lined baking sheet, prick with a fork, and return to the fridge for another half hour.

Bake at 180 °C (350 °F) for 12–15 minutes until the crust is done.

Press the quark through a sieve or blend until smooth.

Beat the remaining butter with powdered sugar, gradually beating in the egg yolks and quark.

In a separate bowl, whip the egg whites with a pinch of salt and powdered sugar until stiff peaks form.

Toss the raisins with starch, fold them into the quark mixture along with the whipped whites, and gently combine.

Spread the filling over the baked crust.

Roll out the remaining dough, cut into strips, and arrange them in a lattice pattern on top.

Bake at 180 °C (350 °F) for another 50 minutes.