Traditional Crustless Polish Cheesecake (Sernik Wiedeński)

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1. 1Step 1: Preheat oven to 350°F/180°C. Grease sides and bottom of a 9 1/2-inch/24 cm or 10-inch/25 cm springform pan with butter. In a food processor, process cheese(s) until smooth and creamy. Separate yolks from whites. If using, zest and juice lemon.
2. 2Step 2: Using an electric mixer, cream butter and sugar on medium speed until light and fluffy. Reduce speed to low and add egg yolks, one at a time, until fully incorporated. Stop the mixer at least once during this process in order to scrape down the sides of the bowl.
3. 3Step 3: Stop mixer after egg yolks have been incorporated. Add to bowl: cheese, 2 tablespoons flour (or pudding from packet), 1 teaspoon baking powder, vanilla extract, and lemon zest and juice (optional). Mix on low speed until smooth, stopping mixer 1-2 times in order to scrape down sides of bowl.
4. 4Step 4: In a separate bowl, beat egg whites until stiff (but not dry). Using a spatula, fold in 1/3 of whites into cheese mixture to lighten. Fold remaining egg whites into cheese mixture until fully incorporated, but do not overmix or it will deflate. Fold in flour-coated raisins and candied orange peel (if using), discarding any extra flour that does not stick to the raisins and peel. Pour cheese mixture into prepared springform pan.
5. 5Step 5: Bake in preheated oven for 60-75 minutes (depends on oven and diameter of pan). At 45 minutes into baking, if top edges are getting too brown too fast, loosely place aluminum foil over the top and continue baking. When done, the cheesecake should be golden brown across the center, the cheesecake should still jiggle a little bit in the center when shaken, and a knife inserted into the center of the cake should come out with only a little bit of cheese filling still sticking to the knife.
6. 6Step 6: Remove cheesecake from oven and place on rack to cool completely. Remove sides of springform pan from cake. Refrigerate cheesecake (covered) for two hours or overnight. Before serving, dust with confectioner's sugar. Pairs well with berries. Refrigerate any leftovers.