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