2 c. fine Zwieback crumbs
1 1/2 c. sugar, divided
1 tsp. cinnamon
1/2 c. butter, melted
4 eggs
1/2 tsp. salt
1 1/2 tsp. lemon juice
1 1/2 tsp. lemon rind, grated
1 c. half & half
1 1/2 lbs. cottage cheese
3 tbsp. flour
1/4 c. nuts, chopped

Mix Zwieback crumbs with 1/2 cup sugar, cinnamon and butter. Set aside 3/4 cup to sprinkle on top. Press remainder of crumb mixture into a greased 9-inch spring form pan, lining the bottom and sides.

Beat eggs with remaining 1 cup sugar until light. Add salt, lemon juice and rind, cream, cottage cheese and flour. Beat thoroughly and then strain through a fine sieve. Pour into crumb-lined pan; sprinkle with remaining crumbs and nutmeats.

Bake in a moderate oven (350 degrees) for about 1 hour or until center is firm. TURN OFF HEAT, open oven door and let cake stand in oven 1 hour or until cooled. Recipe says it serves 10 to 12, but really serves lots more as this is rich. May use 1 teaspoon vanilla instead of lemon.