Canadian cottage cheese cake
12 Servings
Ingredients
| Quantity | 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 |
Directions
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.