CRUST
1 1/2 c  Unbleached Flour; Sifted
1 ts Baking Powder
4 tb Sweet Butter; No Margarine
2    Egg Yolks; Large, *
1/8 ts Salt
1 tb Lemon Juice
Cold Water; **

CHEESECAKE
2 c Cottage Cheese
4 Eggs; Large
1/4 c Sugar; Granulated
1 ts Lemon Rind; Grated
1 c Sour Cream
1 c Crushed Pineapple; Drained
1/2 c Raisins

* Lightly beat the egg yolks. ** Use only as much cold water as needed.
(3 to 4 TBLS)
~– 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 450 degrees F. 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 450 degrees F. then reduce the oven to 350 degrees
F. and bake for about another 35 minutes. Cool to room temperature, then
chill. Serve chilled.