Prep. Time 20 - 25 mins
Cooking Time 45 mins
Yields 8 servings
3 cups (390 g) all-purpose flour
1 1/3 cups (266 g) sugar
Pinch of salt
1 tsp (5 ml) baking powder
2 egg yolks
5 oz (140 g) cold butter, cut in chunks
1/3 cup (75 ml) cold water
1 tbsp (5 ml) white vinegar
8 oz (224 g) Canadian Cottage cheese
8 oz (224 g) 1 pack Canadian Cream cheese
Grated rind of 1 lemon
1 tsp (5 ml) vanilla extract
1 cup (167 g) raisins
Instructions Preheat oven to 300 °F (150 °C).
In large bowl, mix flour, half the sugar, salt and baking powder. Mix well and stir in egg yolks and butter. Blend with pastry blender, gradually adding water and vinegar. Shape in 2 balls. On floured surface, roll out each ball with rolling pin. Pastry should be thick. Fit one round into a buttered round cake pan. Set aside.
In bowl, mix Canadian Cottage cheese, Canadian Cream cheese, remaining sugar, lemon rind, eggs, vanilla and raisins. Pour mixture into crust. Top with other pastry round and press edges together. Bake for 45 minutes. Remove from oven and let stand for 10 minutes before serving.