18 pieces of Zwieback, finely crushed
1 tbsp. sugar
1 tsp. cinnamon
4-5 tbsp. melted butter

Press on bottom and sides of 9 inch springform pan. Leaving about 1/2 cup for sprinkling on top.

FILLING:

1 lb. creamed cottage cheese (not low fat)
1/4 c. cake flour
4 eggs, separated
1/2 c. sugar
1 tbsp. lemon juice
1/2 tsp. lemon rind, grated
Dash salt
1/2 tsp. vanilla
1/2 c. currants (optional)
1 c. heavy cream
1/2 c. sugar

Blend cottage cheese until smooth. Add flour and beat until smooth and fluffy. Beat egg yolks with sugar (add gradually). Beat until thick and pale. Add lemon juice and rind. Vanilla and salt. Add to cottage cheese and flour mixture. Add currants if using.

Fold in heavy cream. Whip egg white until stiff and glossy with 1/2 cup sugar. Blend into mixture gently. Pour into prepared pan. Sprinkle with remaining crumbs. Bake at 300 degrees for 1 hour. Turn off oven and open oven door and let cool in oven. Cool in refrigerator before cutting.