1 (6 oz.) pkg. zwieback
1 c. granulated sugar
1/4 c. butter, melted
1 1/2 lb. cottage cheese
1/4 c. sifted all-purpose flour
1/4 tsp. salt
6 eggs, separated
1 c. sour cream
Rind & juice of 1 lemon
Strawberry glaze

1. Preheat oven to moderate (325 degrees).

2. Roll the zwieback into fine crumbs. Grease a 9 inch springform pan and dust the sides with zwieback crumbs. Mix the remaining crumbs with 1/4 cup of the sugar and the butter and press onto the bottom of the pan. Bake 5 minutes. Cool.

3. Press the cottage cheese through a fine sieve. Add half the remaining sugar, the flour, salt, egg yolks, sour cream, lemon rind and juice. Whip until thoroughly blended.

4. Beat the egg whites until stiff, adding the remaining sugar gradually. Fold into the cheese mixture.

5. Turn the mixture into the prepared pan and bake at 325 degrees about 1 1/2 hours. Cool in the pan and glaze as directed.

STRAWBERRY GLAZE:

1 qt. strawberries
1/3 c. sugar
1/4 c. water
1 tbsp. cornstarch
1 tsp. butter

1. Wash and hull the strawberries. Crush enough berries to make 1/2 cup.

2. Boil the crushed berries, sugar, water and cornstarch 2 minutes, stirring. Add the butter. Strain and cool.

3. Arrange the whole berries over the top of the cheesecake and pour the glaze over the berries. Chill. (10-12 servings.)