--------------------------FILLING-------------------------1 c Sugar quarter c Whipping cream OR evaporated milk 4 c Cottage cheese quarter ts Salt 4 Eggs; separated half c Sifted flour 1 ts Vanilla 1 ts Grated lemon peel Crush zwieback and roll to fine crumbs. Combine half of crumbs with half cup sugar, 0.125 teaspoon salt and melted butter and mix until well blended. Press onto bottom and sides of 23 cm 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, quarter teaspoon salt, well-beaten 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 180ºC 1 hour 20 minutes. Let cake cool in pan.

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