Canadian cottage cheese cake

Yield: 12 Servings

Measure Ingredient
Crust:
1 cup Fine rusk crumbs
3 tablespoons Melted butter
3 tablespoons Sugar
¾ teaspoon Cinnamon
Filling:
2 pounds Cottage cheese
5 Eggs
½ cup Flour
1 cup Sugar
2 teaspoons Lemon rind
2 tablespoons Lemon juice
½ teaspoon Vanilla
1 cup Heavy cream
Topping:
2 cups Strawberries
¼ cup Cornstarch
1 cup Sugar
¼ cup Orange juice
2 tablespoons Orange rind
3 cups 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.

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