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LEMON CHEESECAKE
(recipe by Bullrider)

crust ingredients
1 cup graham cracker crumbs
2 tbsp. granulated sugar
1/4 cup butter, melted

filling ingredients
1-1/4 lbs. cottage cheese
4 eggs
1 cup granulated sugar
1/4 tsp. salt
1 cup whipping cream
1/4 cup all-purpose flour
1 tbsp. lemon rind, grated
1/4 cup lemon juice
2 cups almonds, sliced

directions for crust

     Combine graham cracker crumbs, sugar and butter.  Mix well.  Press onto bottom and
     side of  9" or 10" springform pan.  Bake in 350 degree oven for 15 minutes and set
     aside to cool.

directions for filling and baking

     Place cottage cheese in a sieve for 10-15 minutes to drain off any excess liquid.  Place
     in a processor or blender and puree until smooth, or press through a sieve and beat
     until smooth.
     In a large bowl, beat eggs with sugar and salt.  Beat in whipping cream and cheese,
     fold in flour, lemon rind and lemon juice.  Pour into cooled crust.  Sprinkle with sliced
     almonds.
     Bake in 350 degree oven for 1 hour and 10 minutes until firm around the edge.  Turn
     off oven, leave oven door ajar and allow cheesecake to cool in oven for 2 hours.
     Store cake in refrigerator and keep it thoroughly chilled until ready to serve.  Transfer
     cake from pan to cake plate.
     Serves 10-12
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