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-----------------------------------CRUST-----------------------------------
1 1/2 c Unbleached flour; Sifted
1 t baking powder
4 T Sweet butter; No margarine
2 Egg Yolks; Large, *
1/8 t Salt
1 T Lemon Juice
Cold Water; **
---------------------------------CHEESECAKE---------------------------------
2 c Cottage Cheese
4 Eggs; Large
1/4 c Sugar; Granulated
1 t Lemon Rind; Grated
1 c Sour Cream
1 c Crushed Pineapple; Drained
1/2 c Raisins
* Lightly beat the egg yolks.
** Use only as much cold water as needed. (3 to 4
TBLS)
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~----------------- 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.
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