Title: German Kasekuchen
Categories: Cake Cheese Cheesecake Dessert
Yield: 10 Servings
| CRUST |
| 2 | c | Unbleached Flour; Sifted |
| 1/2 | c | Sugar; Granulated |
| 1 | ts | Baking Powder |
| 4 | tb | Butter; No Margarine |
| 1 | | Egg; Large |
| CHEESECAKE |
| 3 | c | Cottage Cheese; 1 1/2 lbs |
| 1 | ts | Baking soda |
| 4 | | Eggs; Large |
| 1/2 | ts | Vanilla Extract; Real only |
| 1 | c | Raisins |
| 1/2 | c | Cornstarch |
| 1 | c | Sugar; Granulated |
| 1/2 | ts | Lemon Rind; Grated |
| 1 | c | Sour Cream |
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.