Hungarian Cheesecake

Crust
1 1/2 cup flour sifted
4 tb sweet butter
1/8 ts Salt
cold water**
1 ts baking powder
2 ea egg yolks*
1 tb Lemon Juice

Cake
2 c cottage cheese
1/4 cup sugar
1 c sour cream
1/2 cup raisins
4 eggs
1 ts lemon zest
1 cup crushed pineapple drained

Instructions
* 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 spring form 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.