Step 1

Preheat the oven to 400 F/ 200 C/ gas mark Line the bottom of a 23 cm (9’’) springform pan with parchment paper and lock the rim.To a food processor add the flour, baking powder, sugar, cocoa, pinch of salt and butter.

Step 2

Pulse until crumbly. Add the egg yolks and blend until a dough forms.

Step 3

Remove the dough from the blender, place on top of a parchment paper sheet and roll out until it’s at least large enough to cover the bottom of your pan (ideally it should be about an inch larger in diameter).

Step 4

Turn the parchment upside down and let the dough drop into the pan then press firmly into the bottom as well as about 1 cm (0.5’’) up the sides (though it’s ok to just cover the bottom of the pan).  Pierce with a fork all over and bake in the centre of the oven for 15 minutes.

Step 5

Remove from the oven and set aside to cool completely. Once cooled grease the inside of the rim with butter, add 1 tablespoon of ground almonds into the pan and coat the sides by tilting and turning the pan around. Gently turn upside down to remove excess almond mixture. Set aside.

Step 6

Once your crust has cooled make the cheesecake filling mixture (at this point preheat the oven to 325 F/160 C/150 C fan/ gas mark 3).To the food processor add the twarog cheese and pulse until it’s thick, sticky, smooth and creamy (do this thoroughly to avoid a grainy texture). Set aside.

Step 7

Beat together the butter and sugar until fluffy and pale (2-3 minutes).

Step 8

Add the vanilla extract, one egg yolk, 1 tablespoon of corn flour and 2 tablespoons of the twarog. Beat just until combined, then gradually add the remaining 2 egg yolks and corn flour along with the twarog, double cream and orange zest. Beat until the mixture is smooth (but do not overmix).

Step 9

Gently fold in the raisins. Beat the egg whites until soft peaks appear then gently but thoroughly fold into the cheesecake mixture (in 3 goes).

Step 10

Pour the cheesecake filling mixture over the crust and smooth out the top.

Step 11

Bake in the centre of the oven for 55 minutes.  Switch the oven off, but DO NOT remove the cheesecake (or open the oven door) for one hour.  After an hour leave the cheesecake in the oven with the door open  for an additional 15 minutes.

Step 12

Once completely cooled use a thin spatula or knife to loosen the cheesecake from the rim of the springform pan then remove the rim.  Dust the top with icing sugar and serve. For best results use a sharp knife to cut the cheesecake, wiping it clean and dipping in warm water between slices.