Blender Lemon Cheesecake

• 1 pkg. (6 oz.) finely crushed zwieback
• 1/3 c. butter, melted
• 2 c. small curd cottage cheese
• 1/4 c. mild honey
• 4 eggs, separated
• 1/4 tsp. salt
• 1 tsp. grated lemon peel
• 2 tsp. lemon juice
• 1 tsp. vanilla
• 1 c. plain yogurt
• 1/2 c. sugar

1. Combine crumbs, brown sugar and butter.
2. Pat into 9-inch cheesecake pan or 9 x 12-inch baking dish.
3. Bake 10 minutes at 350u0b0.
4. Cool.
5. Combine in blender:
6. cottage cheese, honey, yolks, salt, peel and lemon juice, vanilla and yogurt.
7. Beat egg whites to soft peaks; gradually add sugar and beat stiff.
8. Fold in cheese mix until blended.
9. Turn into prepared crumb pan.
10. Bake 1 hour at 250u0b0. Turn off oven; leave in oven 1 hour longer.
11. Cool and chill.

zwieback, butter, cheese, honey, eggs, salt, lemon juice, vanilla, plain yogurt, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=189813 (may not work)