An old-fashioned sour cream and raisin cheesecake, made with cottage cheese, baked in a pastry crust.

German Cheesecake

2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
4 tablespoons butter
1 large egg
3 cups cottage cheese
1/2 cup cornstarch
1 teaspoon baking powder
1 cup granulated sugar
4 large eggs
1/2 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1 cup sour cream
1 cup raisins

1. For Crust: In a large mixing bowl, blend together flour, sugar and baking powder. Cut in butter. Add egg and knead until well mixed. Divide the dough in half and use one-half to line the bottom of a greased 9-inch springform pan, the other half to line the sides. Chill.
2. Preheat the oven to 375°F (190°C).
3. For Cheesecake: Press cottage cheese through a sieve. Combine cornstarch and baking powder; set aside. In a large mixing bowl, combine the cottage cheese, sugar, eggs, lemon peel and vanilla. Beat until smooth. Add the cornstarch mixture to the cottage cheese mixture and blend well. Stir in sour cream and raisins. Pour the cheese mixture into the prepared crust.
4. Bake 1 hour, or until done. The center will remain soft. Turn off the oven and with the door ajar allow the cake to cool to room temperature.

Makes 10 servings.