Canadian Cottage Cheese Cake

Crust:
1 cup fine rusk crumbs
3 tablespoon Melted butter
3 tablespoon Sugar
3/4 teaspoon Cinnamon

Filling:
2 lb Cottage cheese
5 Eggs
1/2 cups Flour
1 cups Sugar
2 teaspoons Lemon rind
2 tablespoons Lemon juice
1/2 teaspoon Vanilla
1 cups Heavy cream

Topping:
2 cups Strawberries
1/4 cup Cornstarch
1 cup Sugar
1/4 cup Orange juice
2 tablespoon Orange rind
3 c Whole strawberries

Combine crust ingredients and press into a 9 inch spring form pan and bake 350ºF for 10 minutes and cool.

For filling: press cheese through sieve into a bowl. Add eggs one at a time. Beat in flour and sugar. Stir in rind and juice and vanilla. Whip cream and fold in. Pour into crust. Bake 350ºF 1 hour and 10 minutes or until set. Cool and chill.

For topping:  Puree strawberries and add sugar and cornstarch with juice and rind. Cook thick and clear. Place whole berries over chilled cake. Pour on warm glaze and chill until set.

Yield: 12 servings