Crust Ingredients (for 9” or 10” spring-form pan):
1 pkg zweiback
2 T butter
2 T sugar
1 lb. pot cheese (if cottage cheese, drain a bit)
1 C yogurt
3 to 4 eggs
2/3 C sugar
Vanilla, lemon peel, etc.
Roll the zwieback into crumbs.
Cream together butter and 2 tablespoons of sugar.
Add butter-sugar to zwieback crumbs.
Put into a 9” or 10” spring-form pan and press down evenly on the bottom.
Put in blender eggs, yogurt, and sugar (or through sieve, then beat) until blended (consistency of thin custard).
Pour into crust-lined pan.
Bake at 325 degrees for 1/2 to 1 hour.
It should be set half-way in from the center.
Let sit at least 1/2 hour.
Pairs Well With
One of Carl Malamud’s favorite birthday cakes.