Cheese Cake With Pineapple
|Rusks/Zwieback||6 Ounce (1 Package)|
|Butter||1⁄3 Cup (5.33 tbs), melted|
|Grated lemon rind||3 Teaspoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Crushed pineapple||1 Cup (16 tbs), thoroughly drained|
|Creamed cottage cheese||3 Cup (48 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Cream||1⁄2 Cup (8 tbs)|
Roll the rusks into fine crumbs (makes 2 cups).
Add the melted butter, 1 teaspoon of the lemon rind, and 1/4 cup of the sugar.
Pat all but 1/2 cup of this mixture on to the bottom and sides of a well greased 9-inch spring form pan to form a thin crust.
Spread bottom with well drained pineapple.
Press the cottage cheese through a fine sieve.
Add the salt, flour, remaining lemon rind, lemon juice and cream and beat well.
Combine eggs and remaining cup of sugar and beat until light.
Lightly fold into the cheese mixture.
Pour into crumb lined pan and sprinkle lightly with the remaining 1/2 cup of crumb mixture.
Bake in a moderately slow oven (325° F.) 1 hour.
Turn off heat and let stand in oven for 1 hour.
Remove to cake rack and cool.
Remove sides of spring form to serve.