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.
From
Yields
10 Servings