Categories: Cakes, Cheese/eggs, German 
      Yield: 10 servings 
  
-----------------------------------CRUST----------------------------------- 
      2 c  Unbleached Flour; Sifted            4 tb Butter; No Margarine 
    1/2 c  Sugar; Granulated                   1 ea Egg; Large 
      1 ts Baking Powder                  
 
---------------------------------CHEESECAKE--------------------------------- 
      3 c  Cottage Cheese; 1 1/2 lbs         1/2 c  Cornstarch 
      1 ts Baking soda                         1 c  Sugar; Granulated 
      4 ea Eggs; Large                       1/2 ts Lemon Rind; Grated 
    1/2 ts Vanilla Extract; Real only          1 c  Sour Cream 
      1 c  Raisins                         
  
  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. CHEESECAKE: Preheat the oven to 375 degrees 
  F.  Press the cottage cheese through a sieve. 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 
  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 
  temperature.  Serve at room temperature as well.