Cottage cheese cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fine rusk crumbs |
| 3 | tablespoons | Melted butter |
| 3 | tablespoons | Sugar |
| ¾ | teaspoon | Sinnamon |
| 2 | 16 oz. cartons cottage cheee | |
| 5 | 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 |
| Topping of your choice | ||
Directions
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