Czechoslovakian Cheesecake II
Sweet Yeast Dough:
4 to 4-1/2 cups all-purpose flour, divided
1/2 cup sugar
2 packages active dry yeast
1 teaspoon salt
3/4 cup milk
1/4 cup butter
1 teaspoon vanilla
2 cups cottage cheese
1/4 cup butter (no substitutions)
1 cup sugar
2 large eggs, separated
1 tablespoon cornstarch
3 tablespoons milk or heavy cream
Combine 1 cup flour, sugar, yeast and salt in large bowl; set aside.
Combine milk and butter in 1-quart saucepan. Heat over low heat until mixture is 120ºF to 130ºF. (Butter does not need to completely melt.)
Gradually beat milk mixture into flour mixture with electric mixer at low speed. Increase speed to medium; beat 2 minutes, scraping down side of bowl once.
Reduce speed to low. Beat in eggs, vanilla and 1 cup flour. Increase speed to medium; beat 2 minutes, scraping down side of bowl once. Stir in enough additional flour, about 2 cups, with wooden spoon to make soft dough.
Turn out dough onto lightly floured surface; flatten slightly. Knead dough about 5 minutes or until smooth and elastic, adding remaining 1/4 cup flour to prevent sticking if necessary.
Shape dough into a ball; place in large greased bowl. Turn dough over so that top is greased. Cover with towel; let rise in warm place 1-1/2 to 2 hours or until doubled in bulk.
Punch down dough. Knead dough on lightly floured surface 1 minute. Cover with towel; let rest 10 minutes, then shape.
Preheat the oven to 350ºF. Press the cottage cheese through a sieve and drain. In a large mixing bowl, combine the butter, sugar, and the egg yolks. Beat until foamy, then add the cornstarch, milk, rum, cheese, lemon rind and raisins blending well. Beat the egg whites until they from soft peaks, then gently fold them into the cheese mixture. Pour the mixture into the prepared crust and bake for 50 minutes, or until the edges are golden brown. Cool and serve at room temperature.