---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 10 servings
 -------------------ZWIEBACK CRUMB CRUST-------------------
       1 pk Zwieback (6-oz)
     1/2 c  Sugar
     1/8 ts Salt
     1/2 c  Butter or margarine; melted
       1 c  Sugar
     1/4 c  Whipping cream OR
            - evaporated milk
       4 c  Cottage cheese
     1/4 ts Salt
       4    Eggs; separated
     1/2 c  Sifted flour
       1 ts Vanilla
       1 ts Grated lemon peel
   Crush zwieback and roll to fine crumbs. Combine half
   of crumbs with 1/2 cup sugar, 1/8 teaspoon salt and
   melted butter and mix until 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 cup sugar and cream and
   stir until sugar is dissolved. Add cottage cheese, 1/4
   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
   350F 1 hour 20 minutes. Let cake cool in pan.