CRUST
2 c  Unbleached Flour; Sifted
4 tb Butter; No Margarine
1/2 c  Sugar; Granulated
1    Egg; Large
1 ts Baking Powder

CHEESECAKE
3 c Cottage Cheese; 1 1/2 lbs
1/2 c Cornstarch
1 ts Baking soda
1 c Sugar; Granulated
4 Eggs; Large
1/2 ts Lemon Rind; Grated
1/2 ts Vanilla Extract; Real only
1 c Sour Cream
1 c Raisins

CRUST: In a large mixing bowl, blend all the ingredients, cutting in the
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. CHEESECAKE: Preheat the oven to 375 degrees F. Press
the cottage cheese through a sieve. Combine the cornstarch and the baking
powder and set aside. In a large mixing bowl, combine the cottage cheese
with the sugar, eggs, lemon rind and vanilla. Beat until very smooth. Add
the dry mixture to the cheese and blend well. Stir in the sour cream and
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 at
room temperature as well.