Crust: 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
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.
Heat oven to 375 degrees F.
Filling: 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.
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