Ingredients
1 1/2 cups fine Zwieback crumbs
1/4 cup sugar, plus extra as noted
1/3 cup softened butter or oleo
3 eggs, separated
1/4 cup sifted all-purpose flour
1 1/2 pounds (about 3 cups) creamed cottage cheese
1 lemon (zest and juice)
1 cup cream, whipped, or a small can of evaporated milk
Method
Preheat the oven to 300°F (150°C). In a bowl, blend the Zwieback crumbs, 1/4 cup sugar and the softened butter until the mixture holds together. Reserve 1/4 cup of this crumb mixture for topping. Press the remaining crumbs firmly across the bottom of a buttered baking dish and up about two-thirds of the sides to form a crust.
In a separate bowl, beat the egg yolks until they are thick and slightly pale. Gradually add 3/4 cup sugar, then beat in the sifted flour and a pinch of salt. Stir in the creamed cottage cheese, then fold in the lemon zest and lemon juice until evenly incorporated.
In a clean bowl, beat the egg whites with the remaining 1/4 cup sugar until stiff peaks form. Gently fold the meringue into the cottage cheese mixture, taking care not to deflate the whites. If using whipped cream, fold it in at this stage; if using evaporated milk, fold it in gently instead.
Pour the combined mixture into the prepared crust, smoothing the top. Bake in the preheated (slow) oven for about 1 hour and 15 minutes, or until the center is set and a light golden color develops. Remove from the oven and allow the cake to cool completely in the pan.
Once cooled, remove the sides of the pan and sprinkle the reserved 1/4 cup of crumbs over the top as a finishing touch. Chill before serving if desired.
Recipe by Agnes Dvorek