Combine all ingredients.
Press 2/3 of crumb mixture into greased 9" spingform
pan (or other round pan with deep sides).
Chill until set.

Cake Mixture:
2 cups dry cottage cheese
1/2 cup sugar
2 tsp. lemon juice, Rind of 1 lemon, grated
1/4 tsp. salt
4 eggs, separated
3 tbsp. flour
2/3 cup light cream
1/4 tsp. cream of tartar

Mix cottage cheese, 1/4 cup sugar, lemon juice,
lemon rind, and salt by hand or with a mixer
at medium speed for 10 minutes. Blend in 4 egg yolks.
Mix in flour and cream and beat at medium speed for 3 minutes.

In a separate bowl beat egg whites until frothy.
Add cream of tartar and remaining 1/4 cup of sugar.
Beat until peaks form. Fold cheese mixture into egg white.
Pour into crumb-lined pan. Spinkle remaining crumbs on top.

Bake at 300 F, for 1 hour. Turn off heat and
let cake stand in oven for 1 hour.
Remove cake from oven, let stand 5 minutes.
Remove from Pan.

Serves: 12