Categories: Cakes, Cheese, Desserts, Cheesecakes 
      Yield: 10 servings 
  
-----------------------------------CRUST----------------------------------- 
      1 x  Shortbread; See Recipe # 22 
 
---------------------------------CHEESECAKE--------------------------------- 
      2 c  Cottage Cheese 
      3 tb Sugar; Granulated 
      1 tb Butter; Softened 
    1/2 ts Lemon Rind; Grated 
    1/2 ts Lemon Juice 
      3 ea Eggs; Large, * 
 
--------------------------------SUGAR GLAZE-------------------------------- 
      2 tb Confectioners' Sugar 
      2 tb Butter; Melted 
      2 tb Unbleached Flour 
  
  *    September 2 of the eggs and leave 1 whole. 
  Preheat the oven to 350 degrees F.  Press the cottage cheese through a 
  sieve.  In a large mixing bowl, beat together the cheese, sugar, butter, 
  lemon rind, lemon juice and 2 large egg yolks.  Beat the 2 egg whites until 
  they form stiff peaks and then blend them into the cheese mixture. Beat the 
  remaining egg, then use it to paint the crust to prevent to prevent 
  sogginess.  Mix any remaining beaten egg with the sugar, butter and flour 
  to make the glaze.  Pour the cheese mixture into the prepared crust then 
  pour the glaze over the top.  Bake the cake for about 35 minutes, or until 
  the top is golden.  Cool to room temperature and serve.