3 c Cottage cheese
1 c Sour cream
1 c Sugar
4 ea Whole eggs
1/2 ea Lemon; grated peel
1/4 ts Vanilla
1 c Raisins
1/2 c Cornstarch
1 ts Flour
1 ts Baking soda
1/2 c Almonds; grated
1 x CRUST
2 c Flour
1/4 lb Butter
1/2 c Sugar
1 ea Egg
1 x Pinch of salt
1 ts Baking powder
The cheesecake you are referring to is quarkkuchen. To
the best of my knowledge, the closest thing to “quark”
would be pureed or strained cottage cheese.
Here’s a recipe for you. Prepare dough and with it
line bottom and sides of a greased cake tin. Strain
cottage cheese, stir in cream. Add sugar, eggs, grated
lemon peel, vanilla, raisins and cornstarch. Mix flour
and baking soda and add. Pour batter into dough
lining, top with grated almonds and bake in 375F oven
for about 1 hour. When done, cool cake in a warm
place. Do not chill. CRUST; Mix all ingredients and,
on a bread board, knead to a supple dough. Roll out
and use as instructed in above recipe. In view of the
large butter content of this dough, it should be
thoroughly cooled before baking. FROM: RITA TAULE
(BTVC62A)
Yields
10 Servings