1 1/4 cup graham cracker crumbs
1 cup sugar
1/4 cup butter, melted
1 1/2 pounds dry cottage cheese
1/4 cup unsifted flour
1/4 tsp salt
6 eggs, separated
1 cup dairy sour cream
1 lemon, juice and rind of
1 cup peach slices
1 cup pineapple chunks
1 cup strawberry halves
10 ounces grape jam

Combine graham cracker crumbs, 1/4 cup sugar and melted butter; press against sides and bottom of a 9” spring form pan. Bake at 325° F for 1 1/2 hours. Cool.

Press the cottage cheese through a fine sieve. Add half the remaining sugar, the flour, salt, egg yolks, sour cream, lemon rind and juice. Whip until thoroughly blended. Beat the egg whites until stiff, gradually adding the remaining sugar. Fold into the cheese mixture. Spread mixture in prepared pan and bake at 325° F for 1 1/2 hours or until cake tests done. Cool in pan. Arrange fruit on top of cake. Stir grape jam until smooth. Gradually pour over fruit. Chill until ready to serve. Recipe makes 10 – 12 servings of Concord Cheesecake Deluxe.