European Cheese Cake - Canada

Pastry:                 

4 oz  Margarine
8 oz  Plain Flour
2 oz  Sugar 
1 teaspoon Baking Powder
2  Eggs
Pinch of Salt

Filling:

5 pkts (approximately 2 1/2 lbs) Western Pressed Cottage Cheese 10% M.F.)
5 oz Margarine
5 teaspoons Cornstarch
10 oz  Sugar
1 teaspoon Vanilla Essence
4 oz Raisins (optional)
Finely Grated Lemon Zest

Method:

Heat oven to 350 degrees
Butter a large oblong ovenproof dish.

Pastry:

1.                 Rub together Flour, Baking Powder, Salt & Sugar until the consistency of fine breadcrumbs.

2.                 Make a well in the center and add the eggs.

3.                 Mix with a fork until combined and then knead by hand adding a little more flour if required, to make it a rolling consistency.

4.                 Divide into two equal parts and set aside.

Filling:

5.                 Beat all ingredients together except the raisins, until well blended and light and fluffy in texture then add the raisins by hand.

6.                Roll out half of the pastry to fit the ovenproof dish then pour in the prepared cheese mixture and smooth the top.

7.                 Roll out the other half of the pastry and cut into long strips about ½ an inch wide with a serrated pastry wheel.

8.                 Place the strips on top of the cheese mixture to form a lattice or basket design.

9.                 Bake in the center of the oven for 30 minutes at 350 degrees.

10.            Increase the oven temperature to 400 degrees to brown the top.

11.            Turn the oven off and leave the cake in the oven until the oven is cold. This will prevent the cake from sinking.

12.            When the cake is cold, cover and place in the fridge overnight.

Dust with powdered sugar and cut into squares before serving.

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