Recipe - Club Cheesecake With Zwieback Crumb Crust

ZWIEBACK CRUMB CRUST
1 pack Zwieback (6oz)
One half cup Sugar
1/8 teaspoon Salt
One half cup Butter or margarine; melted

FILLING
1 cup Sugar
One fourth cup Whipping cream OR
evaporated milk
4 cup Cottage cheese
One fourth teaspoon Salt
4 Eggs; separated
One half cup Sifted flour
1 teaspoon Vanilla
1 teaspoon Grated lemon peel

Crush zwieback and roll to fine crumbs. Combine half of crumbs with One half cup
sugar, 1/8 teaspoon salt and melted butter and mix until well blended.
Press onto bottom and sides of 9inch cake pan with removable bottom.
Reserve rest of crumbs for top of cake. Cover crust with waxed paper and
chill.

To make filling, combine 1 cup sugar and cream and stir until sugar is
dissolved. Add cottage cheese, One fourth teaspoon salt, wellbeaten egg yolks,
flour, vanilla and grated lemon peel. Beat thoroughly until well blended
and smooth. Beat egg whites until stiff and fold into cheese mixture. Turn
into chilled Zwieback Crumb Crust and sprinkle with reserved crumbs. Bake
at 350F 1 hour 20 minutes. Let cake cool in pan.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini