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.
Yields
12 Servings