Ingredients

2 C. unbleached flour; sifted
1/2 C. sugar; granulated
1 tsp. baking powder
4 Tbsp. butter; no margarine
3 C. cottage cheese; 1 1/2 pounds
1 tsp. baking soda
4 eggs; large
1/2 tsp. vanilla extract; real only
1 C. raisins
1/2 C. cornstarch
1 C. s

Cooking Instructions

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. Preheat oven to 375 degrees. Press 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.
 
 
 "I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: