---           --------ZWIEBACK CRUMB
                        CRUST-------------------
   1       pk           Zwieback (6-oz)
     1/2   c            Sugar
     1/8   ts           Salt
     1/2   c            Butter or margarine -- melted
                        -----FILLING-----
   1       c            Sugar
     1/4   c            Whipping cream OR
                        - evaporated milk
   4       c            Cottage cheese
     1/4   ts           Salt
   4                    Eggs -- separated
     1/2   c            Sifted flour
   1       t            Vanilla
   1       t            Grated lemon peel
  Crush zwieback and roll to fine crumbs. Combine half
  of crumbs with 1/2 cup sugar, 1/8 teaspoon salt and
  melted butter and mix until well blended. Press onto
  bottom and sides of 9-inch cake pan with removable
  bottom. Reserve rest of crumbs for top of cake. Cover
  crust with waxed paper and chill.
  To make filling, combine 1 cup sugar and cream and
  stir until sugar is dissolved. Add cottage cheese, 1/4
  teaspoon salt, well-beaten egg yolks, flour, vanilla
  and grated lemon peel. Beat thoroughly until well
  blended and smooth. Beat egg whites until stiff and
  fold into cheese mixture. Turn into chilled Zwieback
  Crumb Crust and sprinkle with reserved crumbs. Bake at
  350F 1 hour 20 minutes. Let cake cool in pan.