-DOUGH-
6 oz Zwieback cookies, crumbled
1 c Sugar
1 ts Ground cinnamon
1/2 c Melted butter
FILLING
7 tb Softened butter
4 lg Eggs, separatd
1 c Sugar
2 lb Farmer’s cheese
1 ts Vanilla
Grated peel of 1 lemon
2 tb Lemon juice
3 tb Flour
1 ts Baking powder
1/4 c Chopped walnuts
Butter a 9-inch or 10-inch springform cake pan. Set aside 3/4 cup of the
crumb dough to sprinkle over the top. Press crumb mixture on bottom and up
sides of form (as much as will stick).
Preheat oven to 325 degrees. Mix butter, egg yolks, sugar together. Add
cheese, vanilla, grated rind and lemon juice, flour and baking powder. Beat
4 egg whites until peaked. Fold into cheese mixture and pour on top of
dough. Add chopped walnuts to reserved crumb mixture and sprinkle mixture
over the top.
Bake for 1 hour or until set. Turn off heat, open oven door and let stand
for 1 hour or until cooled. Remove rim of spring form pan and set cake with
its cake bottom on serving plate.
Yield: 12 servings
Yields
1 Servings
