Title: German kasekuchen
 Categories: Cakes, Cheese, Cheesecakes, Desserts
      Yield: 10 servings
 
MMMMM---------------------------CRUST--------------------------------
      2 c  Unbleached Flour; Sifted
      4 T  Butter; No Margarine
    1/2 c  Sugar; Granulated
      1 ea Egg; Large
      1 t  Baking Powder

MMMMM-------------------------CHEESECAKE------------------------------
      3 c  Cottage Cheese; 1 1/2 lbs
    1/2 c  Cornstarch
      1 t  Baking soda
      1 c  Sugar; Granulated
      4 ea Eggs; Large
    1/2 t  Lemon Rind; Grated
    1/2 t  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.