A lemon-scented cottage-cheesecake with a cinnamon zwieback cracker crust.

Cheese Torte

1 (6.7-ounce) box zwieback crackers, crushed
1 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup butter, melted
24 ounces cottage cheese (3 cups)
1 cup granulated sugar
4 large eggs
1 cup heavy cream
1/4 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons lemon juice
1 tablespoon lemon peel, grated

1. In a bowl combine crushed zwieback with sugar, cinnamon, and melted butter. Reserve 1/4 cup for the topping. Press the remaining crumbs over the bottom and side of a 9-inch springform pan.
2. In a blender or food processor, combine cottage cheese, sugar, eggs, cream, flour, salt, lemon juice, and grated lemon peel; process until smooth; pour over crust. Sprinkle with the reserved crumbs.
3. Bake at 325°F (160°C) for 1 hour. Place on a serving plate then remove the sides of the pan.

Makes 9 servings.