Not your traditional cheese cake – no cream cheese.  This is one of Jim’s favorite cakes – usually his birthday cake.

Ingredients:

• 1 pkg Zwieback (6 oz)
• 2 c sugar (divided)
• 1 tsp cinnamon
• 1/2 c butter, melted
• speck of salt
• 1/2 lemon, juice and grated rind
• 1 tsp vanilla
• 1/2 pt cream (1 c) or canned milk
• 1 1/2 lb cottage cheese (24 oz)
• 1/4 c flour (4 Tab)
• 4 eggs
• 1/4 c pistachio nuts, chopped (optional-never used)

Directions:

1. Preheat oven to 300°
2. Roll zwieback fine. (food processor works great)
3. Mix with 1 cup sugar, cinnamon, and melted butter.
4. Set aside 3/4 cup of this mixture to sprinkle over top.
5. Butter a 9 inch spring-form pan well.
6. Spread and press mixture on bottom and sides of spring-form pan. (or spread fresh unmelted butter on the bottom and sides of the form, and press cinnamon and zwieback mixed, into the butter.)
7. Beat unseparated eggs with remaining cup of sugar until light.
8. Add salt, lemon, and vanilla.
9. Stir the cream in well.
10. Then add cheese and flour.
11. Mix all together.
12. Strain through a sieve (I never do this).
13. Stir until smooth.
14. Pour into zwieback lined pan.
15. Sprinkle remaining mixture over the top.
16. Add nuts.
17. Bake in 300° oven 1 hour.
18. Turn off heat and let stand in oven until cooled. (overnight).
19. Remove rim of spring form pan place tin bottom on serving plate.

Serves: 12

Source: Winnifred Kleerup – contributed to the Kenilworth Cookery (original edition)

Revised 9/2022 when I discovered the original typed recipe, almost unreadable, in a book.