Hungarian cheesecake

-----------------------------------CRUST-----------------------------------
  1 1/2 c  Unbleached flour; Sifted
      1 t  baking powder
      4 T  Sweet butter; No margarine
      2    Egg Yolks; Large, *
    1/8 t  Salt
      1 T  Lemon Juice
           Cold Water; **

---------------------------------CHEESECAKE---------------------------------
      2 c  Cottage Cheese
      4    Eggs; Large
    1/4 c  Sugar; Granulated
      1 t  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 chilled.