Directions

Beat butter until light and fluffy. Add curd cheese slowly, still beating.

In a separate bowl beat egg yolks with sugar till creamy and white. Add to cheesecake mixture and mix just to combine.

Add to cheesecake mixture the rest of ingredients: semolina, custard powder, vanilla. Mix together till just combined.

In a bowl whip double cream. In another bowl whip egg whites. Carefully stir into cheesecake mixture double cream, egg whites and dried fruits.

Grease a  baking tin and line with baking paper. Place cheesecake mixture in a tin and smooth down. Bake at 170ºC/150ºC fan for about 60 minutes. Cool down with a slightly ajar oven and place in a fridge for a night. Decorate. Keep in a fridge for max. 5-7 days. It is easily cut when cold, with a thin, sharp knife. Enjoy!