| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
German |
Cakes, Cheese, Desserts |
10 |
Servings |
INGREDIENTS
| 2 |
c |
Unbleached Flour, Sifted |
| 4 |
T |
Butter, No Margarine |
| 1/2 |
c |
Sugar, Granulated |
| 1 |
|
Egg, Large |
| 1 |
t |
Baking Powder |
| 3 |
c |
Cottage Cheese, 1 1/2 lbs |
| 1/2 |
c |
Cornstarch |
| 1 |
t |
Baking soda |
| 1 |
c |
Sugar, Granulated |
| 4 |
|
Eggs, Large |
| 1/2 |
t |
Lemon Rind, Grated |
| 1/2 |
t |
Vanilla Extract, Real only |
| 1 |
c |
Sour Cream |
| 1 |
c |
Raisins |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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