Cottage Cheese Cake
|Zwieback slices||18 , rolled into fine crumbs|
|Melted butter||1⁄4 Cup (4 tbs)|
|Creamy cottage cheese||1 Pound|
|Sifted flour||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Lemon juice||1⁄2 Tablespoon (Extracted From 1/2 Fruit)|
|Grated lemon rind||1 1⁄2 Teaspoon|
|Heavy cream||1 Cup (16 tbs), whipped|
|Egg whites||4 , beaten stiff|
Mix zwieback crumbs with melted butter and 1 tablespoon sugar.
Press 3/4 of zwieback crust mixture onto the bottom and sides of well-buttered 9-inch spring-form pan.
Force cottage cheese through sieve.
Mix it with flour.
Beat thoroughly until light and fluffy.
Beat egg yolks until light.
Gradually add 1/2 cup sugar.
Beat until thick and pale.
Add lemon juice, grated lemon rind, vanilla and salt.
Fold into cottage cheese.
Fold in whipped cream and egg whites with remaining sugar.
Turn into zwieback crust.
Sprinkle top with remaining crumbs.
Bake in a slow (3000) oven 1 hour.
Turn off heat.
Cool cake an hour in oven.
Cool thoroughly before removing from pan.