Hope this helps, Patricia!

German Kasekuchen CRUST
2 c. unbleached flour, sifted
4 T. butter (no margarine)
1/2 c. granulated sugar
1 egg (lg.)
1 t. baking powder
CHEESECAKE
3 c. cottage cheese (1 1/2 lb.)
1/2 c. cornstarch
1 t. baking soda
1 c. granulated sugar
4 eggs (lg.)
1/2 t. lemom rind, grated
1/2 t. vanilla extract (real only)
1 c. sour cream
1 c. raisins

CRUST: In a lg. bowl, blend all ingred., cutting in the butter and working the mixture with your hands until it is well mixed and workable. Divide the dough into 2 equal portions. Use 1/2 to line thew bottom of a greased 9" springform pan, the other to line the sides of the pan. Either roll out the dough or press it in with your fingers. Chill before filling.

CHEESECAKE: Preheat oven to 375 degrees F. Press the cottage cheese through a sieve. Combine the cornstarch and the baking powder and set aside. In a lg. bowl, combine the cottage cheese with the sugar, eggs, lemon rind and vanilla. Add the dry mixture to the cheese and blend well. Stir in the sour cream and raisins. Pour the cheese mixture into the prepared crust and bake for one hour, or until done. The center will remain soft. Turn off the oven and prop the door open. Allow the cake to cool to room temp. Serve at room temp. as well.