---------- Recipe via Meal-Master (tm) v8.01
       Title: Hungarian Cheesecake
  Categories: Cheese/eggs, Cheesecakes, Hungarian
       Yield: 10 servings
   1 1/2 c  Unbleached Flour; Sifted            1 ts Baking Powder
       4 tb Sweet Butter; No Margarine          2 ea Egg Yolks; Large, *
     1/8 ts Salt                                1 tb Lemon Juice
       1 x  Cold Water; **                
       2 c  Cottage Cheese                      4 ea Eggs; Large
     1/4 c  Sugar; Granulated                   1 ts Lemon Rind; Grated
       1 c  Sour Cream                          1 c  Crushed Pineapple; Drained
     1/2 c  Raisins                        
   *     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 springform 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