Recipe - Cheese Kuchen

4 cup Flour
One half cup Margarine melted
1 teaspoon Salt
One half cup Sugar
3 lg Eggs
One half cup Sour cream or yogurt
2 tablespoon Traditional yeast dissolved;
(I use fast rise) in
One half cup Warm water and
One half cup Warm milk and
1 tablespoon Sugar

CHEESE FILLING
1 pound Dry cottage cheese
1 lg Egg
Salt
3 tablespoon Sugar
2 tablespoon Cream of wheat
1 tablespoon Sour cream
1 teaspoon Vanilla

Put flour in bowl and make a well, add salt ,sugar, eggs, sour cream
,dissolved yeasd and last melted margarine. Mix well with hands and start
to kneed a bout 10 minutes until you have a nice dough .Let rise until
double a bout 1 One half to 2 hours. Punch down kneed for 2 minutes. Devide into
2 balls (dough may made night before and refrigerated)

Cheese filling:

Process until smooth

Roll one ball of dough out to fit into a large tart pan with removable
bottom. Grease pan real well. Add cheese mix and make lattice top with
doughfrom the other ball Brush dough and cheese with eggwash . Let rise in
very low oven until double Bake in 350 f till golden brown. (if you have to
much dough make a nother cake) moshe@escape.ca
Posted to JEWISHFOOD digest by "M. Reuter" moshe@escape.ca on May 29,
1998