KASEKUCHEN

This is a sweet dough crust used for the German Kasekuchen.
Note the baking powder included in the ingredients; it makes the dough rise slightly while the cake bakes. Be sure to use only a thin layer of dough to line the pan. This is a large, tall cake. The sweet dough crust will rise as the cake bakes, and the cake may still look a bit soft after baking, but it will set up firm as it cools--the cornstarch insures that.

One 9-inch crust.

MUERBETEIG or MURBETEIG

2 cups sifted all purpose flour
4 tablespoons butter
1/2 cup granulated sugar
1 large egg
1 teaspoon baking powder

In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mixture with your hands until it is thoroughly 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 to line the sides. Either roll out the dough or press mixture into pan with your fingers. Chill before filling.

FILLING:

3 cups (1 1/2 pounds) cottage cheese
1/2 cup cornstarch
1 teaspoon baking soda
1 cup granulated sugar
4 large eggs
1/2 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1 cup sour cream
1 cup raisins

Preheat the oven to 375 degrees.

Press the cottage cheese through a sieve.

Combine the cornstarch and baking soda and set aside.

In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon rind, and vanilla. Beat until smooth.

Add the dry mixture to the cheese and blend. Stir in the sour cream and raisins.

Pour the cheese mixture into the prepared crust and bake for
1 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.

The Joy of Cheesecake

Olga