CRUST:

6 oz pkg zwieback crackers
3/4 cup sugar
1/4 teaspoon cinnamon
3 tablespoon vegetable oil
1 tablespoon butter, melted

FILLING:

1/3 cup milk
1 1/2 tablespoons cornstarch
2 1/2 cups cottage cheese
2/3 cup sour cream
1 cup sugar
2 large eggs, separated
1/4 cup freshly squeezed alemon juice
1 1/2 teaspoons grated lemon peel
1 tablespoon butter, melted
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 large egg whites

GARNISH:

1 pint fresh or frozen strawberries, sliced
or 1 jar cherries packed in syrup
fresh mint

Preheat oven to 325°F.

To prepare the crust:

Grease or spray with Pam a 9 inch springform pan.

Using a blender or food processor, grind zwieback with sugar and cinnamon. Pour in oil, melted butter and two tablespoons of water. Pulse until the crumbs are moistened.

Set aside two or three tablespoons of crumb mixture to sprinkle on the top. Press the remaining crumbs along the bottom and sides of the pan.

To make filling:

Whisk together milk and cornstarch until smooth in a separate bowl.

Blend cottage cheese and sour cream, sugar, nutmeg, lemon juice and zest for 30 seconds. Add egg yolks, melted butter, cinnamon, and milk/cornstarch mixture; process until smooth.

In the bowl of an electric mixer, using a clean wire whisk, beat 4 egg whites until stiff but not dry. Fold the cheese mixture gently into the egg whites using a spatula or by hand using the wire whisk. Spread batter evenly in pan.

Top with crumbs and bake for about one hour. Turn off oven. Open oven door slightly (a few inches) and allow to cool slowly in oven for another hour.

Refrigerate several hours before serving. Just before serving, spread cherries or strawberries on top and ladle on a few spoonfuls of syrup.

Garnish each serving with a sprig of fresh mint.

Makes eight servings.