Crust
2 cups all-purpose flour, sifted
4 tablespoons butter (no margarine)
1/2 cup granulated sugar
1 large egg
1 teaspoon baking powder

In a large mixing bowl, blend all the ingredients, cutting in butter and working the mixture with your hands until it is well mixed and workable. Dividethe dough into 2 equal portions. Use one-half to line the bottom of a greased 9-inch spring-form pan, the other half to line the sides of the pan. Either roll out the dough or press it in with your fingers. Chill before filling. Preheat oven to 375 degrees F.

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

Press the cottage cheese through a sieve. Combine cornstarch and baking powder and set aside.

In a large mixing bowl, combine cottage cheese with sugar, eggs, lemon rind and vanilla extract. Beat until very smooth. Add the dry mixture to the cheese and blend well. Stir in sour cream raisins. Pour the cheese mixture into the prepared crust and bake for one 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 cheesecake at room temperature.