Ingredients
- 1 package (5 ounces) zwieback
- 1/2 cup melted butter
- 3 tablespoons powdered sugar
- 3 eggs, separated
- 1 cup granulated sugar
- Grated rind and juice of 1 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon grated nutmeg
- 1 teaspoon vanilla
- 1 cup heavy cream, whipped
- 1/2 cup flour
- 1 pound cottage cheese, sieved
Preparation
Step 1
To make crust: Crush zwieback with rolling pin. Combine crumbs, powdered sugar and melted butter. Press half of mixture in bottom and around sides of well greased round baking pan or spring form pan;
To make cake: Beat egg yolks until light. Gradually add granulated sugar and beat thoroughly. Add grated rind and juice of lemon, salt, nutmeg and vanilla. Fold in whipped cream and flour. Mix thoroughly with sieved cottage cheese. To insure smoothness, rub mixture through sieve. Pour cheese mixture carefully on top of zwieback mixture. Spread remaining zwieback mixture over top.
To bake cake: Bake in 275° oven about 1 hour, or until firm. Turn off heat. Let's stand in oven 1 hour. Remove rim of pan. Place on serving plate.
Variations:
Arrange layer of well drained crushed pineapple on zwieback crust. Cover with cheese mixture and bake.