The recipe itself is extremely simple, so that any beginner in the kitchen can easily prepare it. In addition, it is very versatile, it can be served with various fruit sauces or chocolate, or just plain, powdered with sugar.
First a cake form with a detachable ring is prepared. As I said above, you need a shape with a diameter of 28 cm. Mine was 22 cm in diameter, which is why my cheesecake has grown a lot in height. I think it can be seen in the picture. The ring of the baking tin is greased with butter and powdered with flour. Bake paper is placed on the bottom of the baking tin. In a large bowl put the drained cheese, sugar, egg yolks, melted and cooled butter, vanilla essence and mix with a mixer or pear in a pear shape until smooth. Add flour mixed with semolina and baking powder, drained raisins and grated lemon peel. Homogenize the composition. Whisk the egg whites hard and add them over the cheese composition, mixing lightly with a spatula, taking care not to lose all the air accumulated in the egg white foam. Pour the composition into the prepared form, level it and insert the tray in the preheated oven. Bake the pasca for an hour on low heat, on the second stage of the stove. After this time, check the Easter with a toothpick. It should be browned on the edges and slightly soft in the middle. It will harden after cooling. Allow to cool in the form, then remove the ring and put the Easter in the refrigerator. Ideally, it should stay in the refrigerator overnight. I don't know if it lasted more than two hours, because mine were very impatient.