Russian Cheesecake - Zapekanka

I asked a Russian coworker if there was a good Russian dessert for me to bring to a potluck. This is what he suggested. It is supposed to be served hot but it is good cold as well. If you do not like raisins, try blueberries or raspberries instead.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• Cake

• 2  cups cottage cheese (small curd)
• 2  eggs
• 1⁄2 cup Splenda granular or 1⁄2 cup sugar
• 4  tablespoons butter (softened, divided)
• 2  tablespoons semolina
• 1 (1/3ounce) envelope  vanilla sugar or 1  teaspoon vanilla extract
• 1⁄2 cup raisins
• 1  teaspoon flour

• Topping

• 1  cup sour cream
• 1 (1/3ounce) envelope  vanilla sugar or 1  teaspoon vanilla extract
• 3  tablespoons Splenda granular or 3  tablespoons sugar

Directions

1. Preheat oven to 350°F.
2. Drain cottage cheese in a sieve.
3. Mix sugar and 2 Tbsp butter. Add eggs, semolina and 3 tsp vanilla sugar.
4. Gently stir in curds then fold in raisins.
5. Grease a 9-inch round pan with butter, coat with flour. Carefully pour mixture into pan, smooth evenly.
6. Bake on middle rack for 30 minutes.
7. Melt remaining butter. Pour on top, spreading evenly. Broil for 5 minites to brown top.
8. Mix sour cream with vanilla sugar and sugar. Serve like whipped cream. (Dollop on top or on side).