CRUST
Shortbread; See Recipe # 22

CHEESECAKE
2 c Cottage Cheese
3 Eggs; Large, Separated
1/2 c Sugar; Granulated
1/2 c Sour Cream
2 ts Cornstarch
1 ts Lemon Peel; Grated
1/2 c Walnuts; Chopped, (Optional)

Preheat the oven to 325 degrees F. Press the cottage cheese through a
sieve and drain. In a large mixing bowl, beat the egg yolks until light an
foamy, then add the sugar slowly, continuing to beat until very light and
smooth. Add the cottage cheese to the egg mixture, blending well, then add
the sour cream, cornstarch, lemon rind, and walnuts (if desired). Stir
until all ingredients are well blended and the mixture is smooth. In
another large mixing bowl, beat the egg whites until they form soft peaks,
then gently fold them into the batter. Pour the mixture into the prepared
crust and bake for about 1 hour. Cool to room temperature before serving.