Line a springform pan (28cm in diameter) with baking paper. Brush the sides with a little butter and sprinkle with semolina.

Preheat the oven to 150-160 degrees C.

Stir the farmers cheese in a sieve or mix it using a vertical blender.

As I mentioned before, the cheese must be soft and creamier so that you can get a fine, soft and very tender Easter cheesecake. Classic cheese works too, but the cake will have a slightly denser consistency.

Separate the egg whites from the yolks, and add the yolks to the cheese.

Mix the cheese with the yolks, melted butter, sugar, vanilla essence and salt.

Use a wisk or a spatula to combine the ingredients really well.

Then add in flour, semolina and powdered milk (this is not mandatory, but the cheese pudding will have a richer taste and a bit of a milk flavor).

Continue with adding the baking powder and the raisins, stir well.

With a mixer, beat the egg whites until stiff.

Stir the beaten egg whites in the cheese mixture, but not all at once. Mix carefully with movements from top to bottom.

Pour the cheesecake mixture into the springform pan. Shake a little, to settle.

Place in the oven and bake for 1 hour at 160 degrees C.

When you notice the pudding is starting to brown well, place some foil on top and below the pan - to prevent excessive browning.

But you should know that, at the right temperature, the Easter pudding should be cooking slowly and you won't have to use foil.

This is what the Easter cheesecake looks like when it's baked: a bit puffed and reddish.

Remove from the oven and let cool.

After cooling, the pudding will sink. I tried various things to prevent this from happening, but it still does.

After all, it's normal, as the mixture is more like that of a souffle.

Decorate as you wish, with powdered sugar, chocolate sauce, any favorite jam or serve as such.

This year I managed to make the recipe again and now you are able to see the video, as well. I'm really pleased with this delicious version.

Enjoy!