Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9-inch circle. Place the circle inside a 9-inch springform pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool.
Using the leftover dough, line the sides of the springform pan. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use.
Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat together the cottage cheese, Swiss cheese, butter, flour, cornstarch and sugar blending well. Add the egg yolks, one at a time, at low speed mixing well after each addition. In another large mixing bowl, beat the egg whites until they form stiff peaks and fold them gently into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes. The cake will rise above the top of the pan, then settle down again. Cool in the oven with the door propped open, then chill.
Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place the flour and the sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Lightly beat an egg yolk and add it and the softened butter to the well, ten blend these with the dry mixture. Mix the ingredients thoroughly using your hands -- there's no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes.