Step 1

Take the ingredients (for the cheese layer only!) out of the fridge 2-3 hours before baking. They should be at a room temperature.

Step 2

Grab a large bowl. Drop in all the shortcrust ingredients. Chop the butter roughly with a knife. Knead until all the ingredients are combined and you can’t feel any major lumps. Form a dough ball.

Step 3

Wrap the bowl with cling film and place in the fridge for 20-30 minutes.

Step 4

In the meantime, let’s make the cheese layer. Grind the farmer’s cheese with a tool of your choice: meat grinder (smallest holes), potato ricer or a blender. When using a meat grinder, grind the cheese at least 2 times. The mass should be smooth and lump-free. Set the cheese aside, you’ll need it in a minute.

Step 5

Preheat the oven to 360°F (180°C). Line a round baking tin (I’ve used 10 inch / 25cm in diameter, with a loose base) with parchment paper. Grease the edges.

Step 6

Remove the dough from the fridge. Roll it out to fit the baking tin. I just grab small chunks of dough and line the pan by hand, pressing with my fingers as I go, until I have an even layer of pastry.

Step 7

Bake for 15 minutes until lightly golden, then remove from the oven - but keep the oven on.

Step 8

Grab a large bowl (sized at 2 quart / 2 litre should be enough). Add 1 cup (200 g) sugar, 2 teaspoons of vanilla extract and 3 egg yolks and mix with an electric mixer for 3 minutes until combined.

Step 9

Add ground cheese to the bowl, add softened butter. (Optional step) If you feel that the cheese mass is loose, add 2 tablespoons of potato starch. Mix again with a mixer for 3-4 minutes.

Step 10

In a separate container, beat 5 egg whites until stiff. I use a mixer, but you can do it by hand if you’re brave.

Step 11

Grab a spoon or a spatula and gently blend the egg whites with our cheese mass. The key is not to over-mix it.

Step 12

Add 2 tablespoons of chopped candied orange peel, together with 2 tablespoons of raisins. Blend them in for a few seconds.

Step 13

Pour the cheese mass on top of the pre-baked shortcrust pastry. Bake for 60 minutes at 360°F (180°C), switching off any fan-assisted functions.

Step 14

Once the time is up, switch off the heat, but leave the cheesecake inside for another 30 minutes. After that time, open the oven slightly and leave the cake inside until the oven is completely cooled.

Step 15

Once cooled, sprinkle with powdered sugar.