-CRUST-
1 pk Zwieback toast; finely
-crushed
1/2 c Butter; melted
1 c Sugar
1 ts Cinnamon
FILLING
4 Eggs
1 c Sugar
1/8 ts Salt
1/2 Lemon; juice & rind, grated
1 c Whipping cream
1 1/2 lb Small curd cottage cheese
1/4 c Flour
Combine zwieback crumbs, butter, sugar & cinnamon. Spread in bottom & on
sides of a well-greased spring-form pan, saving enough to sprinkle on top
of cake. Beat eggs well. Add sugar & beat well. Add salt, lemon & rind,
whipping cream, cottage cheese & flour, beating well. Pour into crust.
Sprinkle with remaining crumb mixture. Bake at 325 for 1 hour. Cool before
removing from pan.
MRS. J.R. JOHNSON
From Simply Southern, the Desoto School Mothers’ Assn, Helena-West
Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings