Kasekuchen - German Style Cheesecake - cooking recipe

Ingredients

2 cups Zwieback toast, crumbs crushed very finely
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 cup butter, melted (no substitutions)
4 eggs
1/8 teaspoon salt
1 1/2 tablespoons lemon juice (fresh is best)
1 1/2 teaspoons lemon rind, grated
1 cup cream or 1 cup evaporated milk
1 1/2 lbs ricotta cheese or 1 1/2 lbs cottage cheese
4 tablespoons flour
1/4 cup nutmeats, chopped

Preparation

Preheat oven to 350\u00b0F.
Mix zwieback with 1/2 cup sugar, cinnamon and butter.
Set aside 3/4 cups of this mixture to sprinkle over the top; press remainder into a 9\" springform pan, lining bottom and sides.
Beat eggs with remaining one cup of sugar until light and fluffy.
Add salt, lemon juice, rind, cream or evaporated milk, cheese and flour; beat thoroughly and strain through a sieve.
Pour into prepared springform pan, sprinkle with remaining crumbs and chopped nuts.
Bake for about one hour or until center is set.
Turn off the heat, open oven door and let stand in oven for one hour or until cooled.