Recipe#6251

Title: Hungarian Cheesecake

SOAR

---------------------------CRUST--------------------------------
  1 1/2 c  Unbleached Flour; Sifted
      1 ts Baking Powder
      4 tb Sweet Butter; No Margarine
      2    Egg Yolks; Large, *
    1/8 ts Salt
      1 tb Lemon Juice
           Cold Water; **
-------------------------CHEESECAKE------------------------------
      2 c  Cottage Cheese
      4    Eggs; Large
    1/4 c  Sugar; Granulated
      1 ts 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)
  ~------------------------------------------------------
  ~----------------- 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.