Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Matzo meal |
| ½ cup | Sugar |
| 1½ teaspoon | Cinnamon |
| ½ cup | Butter, melted |
| 4 \N | Eggs |
| 1½ tablespoon | Lemon juice |
| ⅛ teaspoon | Salt |
| 1 cup | Light cream |
| 1½ pounds | Cottage cheese |
| 2 tablespoons | Potato starch |
| 2 teaspoons | Lemon rind, grated |
Combine first 4 ings. for crust. Set aside ¾ cup, and press the rest on the bottom and sides of a 9" spring form pan. Beat eggs t ill light, beat in sugar. Add the rest, except lemon rind, and beat till blended. Sieve.
(Or do the whole thing in a blender or fo od processor.) Add rind. Pour over crust. Sprinkle with reserved crumbs. Bake 1 hour at 350F. Turn off heat and open door slight ly. Let cool in oven at least 1 hour. Chill and remove sides of pan.
Formatted by Elaine Radis; P* ID BGMB90B; Internet ID: Auntie_E@.... Originally posted on the Jewish Recipe Mailing List.
Converted from text using MMCONV20⅒.
Posted to MC-Recipe Digest V1 #572 by Nancy Berry <nlberry@...> on Apr 16, 1997