Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           all-purpose flour
   3      tablespoons   sugar
     1/2  teaspoon      baking powder
     1/4  cup           butter or margarine
   1                    egg
   1      tablespoon    water
                        ***FILLING***
   1      pound         large-curd creamed cottage cheese
   2      packages      farmer or pot cheese -- (8 oz. each)
   4                    eggs -- separated
     2/3  cup           sugar
     1/4  cup           milk
   1      teaspoon      grated lemon rind
   1      teaspoon      vanilla extract
     1/4  teaspoon      almond extract
   1      can           condensed cheddar cheese soup -- (11 oz.)
     1/4  cup           cornstarch
     1/2  cup           raisins

Preparation:

1. Sift together flour, sugar and baking powder in a bowl. 2. Cut in butter until mixture resembles coarse cornmeal. 3. Beat egg and water; mix into flour mixture to form a stiff dough. 4. On a lightly floured board, roll pastry into a 10-inch circle. 5. Line the bottom of a 9-inch spring-form pan, pressing dough around sides. 6. Roll out remaining dough into 2 1/2-inch-wide strips; press around sides and chill 2 hours or more. Filling 1. Combine cottage cheese. farmer cheese, egg yolks, sugar, milk, lemon rind and extracts in an electric blender; blend until smooth. 2. Meanwhile, blend soup and cornstarch in a large bowl until smooth; stir in cheese mixture and raisins. 3. Beat egg whites until soft peaks form; gradually fold into cheese mixture. 4. Pour mixture into pastry-lined pan; bake in preheated 325 F. oven 2 hours, or until knife inserted within 1 inch from edge comes out clean. 5. Cool on rack 10 minutes; remove outer rim and chill.