Method

Combine the flour, yeast, milk, 4 tablespoons of butter, salt, and a pinch of sugar in a large bowl to make a dough; then knead until very smooth.  Set the dough aside in a bowl, and let it rise in a warm place for 1/2 hour.

Preheat the oven to 350°.

Roll the dough out between 2 large sheets of wax paper to a thickness of about 1/4 inch; then press into a lightly buttered flan tin, pie pan, or mold.

Combine the cheese, the remaining sugar, and the eggs in a food processor or blender, or mix together thoroughly with a wire whisk until very creamy; then stir in cornstarch, cream, lemon rind, and lemon juice.

Pour the cheese mixture into the crust and allow to rest 10 minutes; then bake for about 1/2 hour or until the filling is set, sprinkling raisins on top of the cheesecake after the first 20 minutes.

Allow to cool briefly, but serve slightly warm.

Serves 6 - 8

Reprinted with permission from ©Colman Andrews, Catalan Cuisine, published by Harvard Common Press. click for book review

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