Instructions: (Grandmas Pretend Cheesecake with Raisins)

Preheat the oven to 350 F (175 C). Butter the bottom and sides of a 10 inch springform pan.

To make the dough, cream the butter and sugar in an electric mixer for 5 minutes. Sift the flour, baking powder, and salt together. By hand, mix the flour mixture into the butter mixture, then add the milk, stirring after each addition only long enough to combine. Press the dough into the springform pan.

To make the filling, soak the raisins in the rum for a half an hour. Combine the egg yolks, butter and sugar in the bowl of an electric mixer and beat 5 minutes, or until light. Add the flour, cheese, and sour cream and mix on low, just until mixed. Remove the raisins from the rum and stir them into the filling mixture. In a clean bowl, beat the whites until stiff, adding a pinch of salt at the beginning and 1/4 tsp cream of tartar after the foam has begun to develop.

Fold the whites and the rest of the filling together until well mixed.

Make the meringue for the top by beating the two remaining whites with a pinch of salt at the start and adding 1/4 tsp cream of tartar after the foam has begun to develop. Spread the meringue evenly over the top of the cake pan. Bake for an hour and 10 minutes. Let cool on a rack for an hour and refrigerate for 4 to 6 hours before serving.

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