24 slices zwieback
1/2 cup butter
1/2 cup sugar
1/2 cup sugar
2 tablespoons cake flour
1/4 teaspoon salt
1 teaspoon vanilla
4 eggs
1 cup coffee cream
1 1/2 pound cottage cheese


Roll zwieback into fine crumbs, add melted butter and one-half cup sugar; mix thoroughly. Put into a nine-inch spring-form pan, saving three-fourths of a cup for the top, and press down firmly on the bottom and sides. Mix the other one-half cup sugar with the flour, salt, sieved cottage cheese, vanilla, and egg yolks; mix thoroughly. Add cream and beat again. Fold in stiffly beaten egg whites, turn the mixture into zwieback crust and sprinkle top with remainder of crumbs. Bake in a moderate oven (325-350-degrees) for about 1 hour, or until center is set. 


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