Cottage cheese cake

Yield: 8 servings

Measure Ingredient
1 cup Fine rusk crumbs
3 tablespoons Melted butter
3 tablespoons Sugar
¾ teaspoon Sinnamon
2 \N 16 oz. cartons cottage cheee
5 \N Eggs
½ cup Sifted all-purpose flour
1 cup Sugar
2 teaspoons Grated lemon rind
2 tablespoons Lemon juice
½ teaspoon Vanilla
1 cup Whipping cream
\N \N Topping of your choice

Heat oven to 350 F. Lightly butter a 9 inch spring-form pan. Combine rusk crumbs, melted butter, 3 tb. sugar and cinnamon. Press evenly in bottom of prepared pan. Bake 10 minutes. Press cottage cheese through a sieve into mixer bowl. Add eggs, one at a time, and beat well after each addition. Mix flour and 1 c. sugar and beat into cheese mixture. Stir in lemon rind, lemon juice and vanilla. Whip cream and fold in. Pour on crust in the spring-form pan. Bake about 1 hour and 10 minutes or until set. Cool in pan, then chill. Top with strawberry topping or your choice. Chill again. Submitted By FLORENCE THOMPSON On 12-11-94

Similar recipes