Creamy Cheese Cake

Preparation time: 20 min. Baking time: 1 1/4 hrs.
2 c. graham-cracker crumbs (about 24 crackers)
1 tbs. sugar
1/2 c. melted butter or margarine
4 egg yolks
1/4 c. sugar
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1/4 c. sifted all purpose flour
2 lb. cottage cheese, sieved
1 tsp. grated lemon rind
1 tbs. lemon juice
2 tsp. vanilla
1/2 c. heavy cream
4 egg whites
1/4 c. sugar
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Combine cracker crumbs and 1 tbs. sugar in small bowl; stir in melted butter or margarine; press evenly on bottom and side of buttered 8-inch spring-form pan; chill. Beat egg yolks in large bowl; beat in 1/4 cup sugar; continue beating until thick and light. Stir in flour, cottage cheese, lemon rind and juice, and vanilla; blend in cream. Beat egg whites in medium-sized bowl until frothy; beat in 1/4 cup sugar, a tablespoon at a time; continue beating until mixture stands in stiff peaks; carefully fold into cheese mixture; pour into crumb-lined pan. Bake in slow oven (325 F.) 1 hour and 15 minutes, or until browned on top. Turn off oven heat; open oven door; let cake cool in oven 1 hour. Cake will shrink slightly as it cools. Remove from oven; cool thoroughly on wire cake rack before removing from pan. If desired, garnish with additional sieved cottage cheese put through pastry tube; sprinkle with chopped pistachio nuts.
Makes 12 servings 343 cal. per serving Source of Vitamins A, C
Tested in The American Home Kitchens