- 1/4 cup raisins
- 1 teaspoon grated lemon
- 1 1/4 cup all-purpose flour
- 100 grams cold unsalted butter
- 5 eggs, separated
- 1 tablespoon powdered sugar
- pinch of salt
- 2–3 tablespoons ice water
- 1 Panela cheese 280 grams or Farmers Cheese or Cottage cheese well-drained (in Chile Quesillo)
- 1 cup table cream Mexicana or Heavy Whipping Cream (Chile cream or ricotta)
- 1 cup of sugar
- 3 tablespoons cornstarch
- Preheat oven to 350F or 180C.
- Place the raisins and lemon zest in a small bowl, cover with boiling water, let them soak for 10 minutes.
- In food processor place: flour, powdered sugar, diced butter, 1 egg yolk, a pinch of salt. Process until like sand. While processing adds the ice water a tablespoon at a time until a dough forms.
- Butter a 9″ springform. Cover bottom of the springform with the dough. Refrigerate while preparing the filling.
- In the same food processor bowl (no need to wash) place: crumbled Panela cheese, cream, sugar, 4 egg yolks, and cornstarch. Process until a smooth, 1-2 minute.
- Beat the 5 egg whites with a pinch of salt until soft peaks form.
- Mix the cheese batter with the egg whites with soft movements.
- Drain the raisins and place them well distributed on top of the dough.
- Pour the filling and bake for 75-80 minutes, until golden and a stick buried in the center will come out clean. It is still going to jiggle a little in the middle. If it’s browning too fast, cover with foil and continue baking.
This recipe was part of a compensated campaign in collaboration with Cacique and Latina Bloggers Connect.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Cheesecake
- Method: Oven-baked
- Cuisine: Chilean
Keywords: German style cheesecake, kuchen de huesillo