I use the food processor to mash up the dry cottage cheese along with the sugar, lemon juice, rind, salt, and the egg yolks. This way it breaks up the dry cottage cheese curds faster.

Crumb Mixture:

1/3 cup melted butter
1 1/2 cups graham wafer crumbs
3 tbsp. sugar
3/4 tsp. cinnamon

Combine all ingredients. Press 2/3 crumb mixture into greased 9 inch deep springform pan (with removable sides). Chill until set.

Cake Mixture:

2 cups dry cottage cheese
1/2 cup sugar (divided)
2 tsp. lemon juice
Rind of 1 lemon, grated
1/4 tsp. salt
4 eggs, SEPARATED
3 tbsp. flour
2/3 cup light cream 10 or 18%

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

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

Bake at 300 degrees 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.