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Ingredientes
- 1 pkt Zwieback (6-ounce)
- 1/2 c. Sugar
- 1/8 tsp Salt
- 1/2 c. Butter or possibly margarine, melted
- 1 c. Sugar
- 1/4 c. Whipping cream Or possibly evaporated lowfat milk
- 4 c. Cottage cheese
- 1/4 tsp Salt
- 4 x Large eggs, separated
- 1/2 c. Sifted flour
- 1 tsp Vanilla
- 1 tsp Grated lemon peel
Direcciones
- Crush zwieback and roll to fine crumbs. Combine half of crumbs with 1/2 c. sugar, 1/8 tsp. salt and melted butter and mix till well blended.
- Press onto bottom and sides of 9-inch 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 c. sugar and cream and stir till sugar is dissolved. Add in cottage cheese, 1/4 tsp. salt, well-beaten egg yolks, flour, vanilla and grated lemon peel. Beat thoroughly till well blended and smooth. Beat egg whites till stiff and fold into cheese mix. Turn into chilled Zwieback Crumb Crust and sprinkle with reserved crumbs. Bake at 350F 1 hour 20 min. Let cake cold in pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 10 servings | |
| Calories 345 | |
| Calories from Fat 141 | 41% |
| Total Fat 16.02g | 20% |
| Saturated Fat 8.62g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 489mg | 20% |
| Potassium 129mg | 4% |
| Total Carbs 38.45g | 10% |
| Dietary Fiber 0.2g | 1% |
| Sugars 32.54g | 22% |
| Protein 12.7g | 20% |
