1 tbsp. butter
8 zweiback, crushed
1/2 c. sugar
1/2 c. water
1/2 c. nonfat dry milk
4 eggs
2 tsp. liquid Sucaryl
2 tbsp. lemon juice
1 tsp. grated lemon rind
1/4 tsp. salt
1/2 tsp. vanilla
1 lb. cottage cheese
1/4 c. sifted flour

Grease the bottom of an 8 inch springform pan with the butter. Combine the zweiback crumbs with 1 tablespoon sugar and press all but 1 tablespoon of the mixture onto the buttered pan. Combine the water and dry milk and beat until the consistency of heavy cream.

Beat the eggs and gradually beat in the remaining sugar, Sucaryl, lemon juice, lemon rind, salt and vanilla. Force the cheese and flour through a food mill or sieve and add to the egg mixture with the beaten dry-milk mixture. Mix well together and turn into the prepared pan. Sprinkle the reserved crumb mixture on top. Bake in a preheated 250 degree oven 1 hour, turn off the heat and leave in oven 1 hour longer. Chill before serving. Serves 10.