GERMAN KASEKUCHEN

FOR THE CRUST:
2 cups unbleached flour, sifted
1/2 cup granulated sugar
1 tsp baking powder
4 tbsp butter (not margarine)
1 large egg

FOR THE CHEESECAKE:
3 cups cottage cheese (1 1/2 lbs)
1 tsp baking soda
4 large eggs
1/2 tsp vanilla extract (real only)
1/2 cup cornstarch
1 cup granulated sugar
1/2 tsp grated lemon rind
1 cup sour cream
1 cup raisins

TO MAKE THE CRUST:
In a large mixing bowl, blend all the ingredients, 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 one half to line the bottom of a greased 9-inch springform pan, the other half to line the sides of the pan. Either roll out the dough or press it in with your fingers. Chill before filling.

TO MAKE THE CHEESECAKE:
Preheat the oven to 375 degrees F.

Press the cottage cheese through a sieve and set aside.

Combine the cornstarch and the baking powder and set aside.

In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon rind and vanilla. Beat until very smooth. 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.

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 temperature. Serve at room temperature as well. Refrigerate leftovers.

Servings: 10