Crust:
1 c Fine rusk crumbs
3 tb Melted butter
3 tb Sugar
3/4 ts Cinnamon
Filling:
2 lb Cottage cheese
5 Eggs
1/2 c Flour
1 c Sugar
2 ts Lemon rind
2 tb Lemon juice
1/2 ts Vanilla
1 c Heavy cream
Topping:
2 c Strawberries
1/4 c Cornstarch
1 c Sugar
1/4 c Orange juice
2 tb Orange rind
3 c Whole strawberries
Combine crust ingredients and press into a 9 inch springform pan and bake
350 for 10 minutes and cool. For filling: press cheese through sieve into a
bowl. Add eggs one at a time. Beat in flour and sugar. Stir in rind and
juice and vanilla. Whip cream and fold in. Pour into crust. Bake 350 1 hour
and 10 mins or until set. Cool and chill. For topping: Blend berries to
puree. add sugar and cornstarch with juice and rind. Cook thick and clear.
Place whole berries over chilled cake. Pour on warm glaze and chill until
set.
From
Yields
12 Servings