Hungarian Cheesecake

Hungarian Cheesecake

1 1/2 cups unbleached flour, sifted
1 teaspoon baking powder
4 tablespoons sweet butter, no margarine
2 large egg yolks; large, lightly beaten
1/8 teaspoon salt
1 tablespoon lemon juice
3 to 4 tablespoons cold water

2 cups cottage cheese
4 each eggs, large
1/4 cup sugar, granulated
1 teaspoon lemon rind, grated
1 cup sour cream
1 cup crushed pineapple, drained
1/2 cup raisins

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 450F. 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 450F then reduce the oven to 350F and bake for about another 35 minutes. Cool to room temperature, then chill. Serve chilled.

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