-ZWIEBACK CRUMB CRUST-
1 pk Zwieback (6-oz)
1/2 c Sugar
1/8 ts Salt
1/2 c Butter or margarine; melted
FILLING
1 c Sugar
1/4 c Whipping cream OR
– evaporated milk
4 c Cottage cheese
1/4 ts Salt
4 Eggs; separated
1/2 c Sifted flour
1 ts Vanilla
1 ts Grated lemon peel
Crush zwieback and roll to fine crumbs. Combine half of crumbs with
1/2 cup sugar, 1/8 teaspoon salt and melted butter and mix until well
blended. Press onto bottom and sides of 9-inch cake pan with
removable bottom. Reserve rest of crumbs for top of cake. Cover crust
with waxed paper and chill.
To make filling, combine 1 cup sugar and cream and stir until sugar is
dissolved. Add cottage cheese, 1/4 teaspoon salt, well-beaten egg
yolks, flour, vanilla and grated lemon peel. Beat thoroughly until
well blended and smooth. Beat egg whites until stiff and fold into
cheese mixture. Turn into chilled Zwieback Crumb Crust and sprinkle
with reserved crumbs. Bake at 350F 1 hour 20 minutes. Let cake cool
in pan.
Yields
10 Servings