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Canadian cottage cheese cake

Yield: 12 Servings

Ingredients:

• 1 c Fine rusk crumbs
• 3 tb Melted butter
• 3 tb Sugar
• 3/4 ts Cinnamon Filling:
• 2 lb Cottage cheese
• 5 Eggs
• 1/2 c Flour
• 1 c Sugar
• 2 ts Lemon rind
• 2 tb Lemon juice
• 1/2 ts Vanilla
• 1 c Heavy cream Topping:
• 2 c Strawberries
• 1/4 c Cornstarch
• 1 c Sugar
• 1/4 c Orange juice
• 2 tb Orange rind
• 3 c Whole strawberries

Instructions:

Combine crust ingredients and press into a 9 inch springform pan and bake 350 for 10 minutes and cool. For filling: press cheese through sieve into a bowl. Add eggs one at a time. Beat in flour and sugar. Stir in rind and juice and vanilla. Whip cream and fold in. Pour into crust. Bake 350 1 hour and 10 mins or until set. Cool and chill. For topping: Blend berries to puree. add sugar and cornstarch with juice and rind. Cook thick and clear. Place whole berries over chilled cake. Pour on warm glaze and chill until set.

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