Austrian Cheesecake

• 2 1/2 cups flour
• 2 egg yolks
• 2 teaspoons lemon rind, grated
• 4  egg yolks
• 1/2 cup sugar
•  4  egg whites
• 1/2 cup almonds, slivered & blanched
• 1/2 cup sugar
• 1 cup butter, softened
• 1 1/2 cup cottage cheese, sieved
• 2 teaspoons lemon rind, grated
• 2 tablespoons flour
• 1/2 cup raisins

Method

Preheat oven to 350°F.

Sift flour directly onto a on pastry board or clean work surface.  Make a well in the center of the flour and put into it the next four ingredients.  Quickly work these ingredients into the flour to make a smooth dough.  If you need to add flour, that is fine, but do so in small increments. 

On a lightly floured work surface, roll out the dough into a 11 X 17" rectangle. Line a baking sheet with the dough and bake it in a preheated 350° F oven for about 15 minutes or until it is about half done.  Reduce oven heat to 250°F when you remove the shell.

Set aside to cool.  Stir the 4 egg yolks and lemon rind into the cottage cheese. In a separate bowl, beat the egg whites until very stiff.  When they begin to stiffen, gradually add the sugar.

Gently fold the beaten egg whites into the cheese and spread into the cooled pastry shell. Sprinkle raisins and almonds over all.

Bake slowly, slowly in low, 250° F. oven for about 45 minutes. Let cool and cut into large squares.

Contributor: Pat Ciesla

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