German Cheesecake (German Kasekuchen)
2 cups all-purpose flour, sifted
4 tablespoons butter (no margarine)
1/2 cup granulated sugar
1 large egg
1 teaspoon baking powder
In a large mixing bowl, blend all the ingredients, cutting in 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
spring-form 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.
Preheat oven to 375 degrees F.
3 cups cottage cheese
1/2 cup cornstarch
1 teaspoon baking soda
1 cup granulated sugar
4 large eggs
1/2 teaspoon lemon rind, grated
1/2 teaspoon pure vanilla extract
1 cup sour cream
1 cup raisins
Press the cottage cheese through a sieve. Combine cornstarch and baking powder
and set aside.
In a large mixing bowl, combine cottage cheese with sugar, eggs, lemon rind and
vanilla extract. Beat until very smooth.
Add the dry mixture to the cheese and blend well. Stir in
sour cream 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 cheesecake
at room temperature.