CRUST
1 1/2 c Unbleached Flour; Sifted
4 tb Sweet Butter; No Margarine
1/8 ts Salt
Cold Water; **
1 ts Baking Powder
2 Egg Yolks; Large, *
1 tb Lemon Juice
CHEESECAKE---
2 c Cottage Cheese
1/4 c Sugar; Granulated
1 c Sour Cream
1/2 c Raisins
4 Eggs; Large
1 ts Lemon Rind; Grated
1 c Crushed Pineapple; Drained
* Lightly beat the egg yolks. ** Use only as much cold water as
needed. (3 to 4 TBLS)
~-----
~-- Sift together the flour and baking powder, set aside. Cream the
butter in a large mixing bowl, then add the egg yolks, salt, and
lemon juice, mixing well. Add the dry mixture, then using your
fingers, work the dough into a smooth consistency. Add the cold
water as necessary to work the dough. Roll the dough out on a flat
surface to a thickness of 1/4-inch. Cut the dough to fit the greased
bottom of a 9-inch springform pan and place the dough in the bottom.
Use the excess to line the sides of the pan. Chill. CHEESECAKE:
Preheat the oven to 450 degrees F. Press the cottage cheese through a
sieve. In a large mixing bowl, beat 3 eggs and the sugar until well
blended. Add the cottage cheese and beat, then stir in the lemon rind
and the sour cream. Separate the remaining egg, saving the yolk for
another recipe, and brush the crust with the white. Combine the
pineapple and raisins in a bowl, then spread the mixture evenly on
the prepared crust. Pour the cheese mixture on the top of the fruit
mixture. Bake for 10 minutes at 450 degrees F. then reduce the oven
to 350 degrees F. and bake for about another 35 minutes. Cool to
room temperature, then chill. Serve chilled.
