-
1
Crust: mix together the crust ingredients; turn the mixture into a 9-inch pie plate; using your fingertips, distribute the mixture evenly and loosely over the sides first and then the bottom.
-
2
Then press the crust firmly and evenly on the sides, pushing it up from the bottom a bit to form a rim slightly (barely) higher than the edge of the pie plate.
-
3
After pressing the sides and top edge firmly, press the remaining crumbs evenly and firmly over the bottom; bake for 8 minutes at 375u00b0, then cool to room temperature.
-
4
Filling: place oven rack in the middle of the oven; preheat to 350u00b0.
-
5
In a small bowl, mix rind and juice; set aside.
-
6
In a food processor fitted with the metal chopping blade, process cottage cheese or ricotta cheese until it is as smooth as honey (it takes a full minute in a processor).
-
7
In the small bowl of an electric mixer beat the cream cheese until it is perfectly smooth.
-
8
Add the smooth cottage cheese and beat to mix.
-
9
Then add the sugar, vanilla, and the eggs one at a time, scraping the bowl with a rubber spatula and beating until smooth after each addition.
-
10
When the filling is perfectly smooth, remove the bowl from the mixer; stir in the lemon rind and juice, and pour filling into prepared crust.
-
11
Bake for 30 minutes; remove from oven and cool completely.
-
12
Topping: in a chilled bowl with chilled beaters, whip the whipping cream until it holds a firm shape when the beaters are raised.
-
13
In another bowl, stir the sour cream until it is soft and smooth; stir in the sugar.
-
14
Then gently fold in the sour cream and whipped cream together.
-
15
Just pile the topping loosely on top of the pie, letting some of the filling show around the edges.
-
16
Refrigerate for at least a few hours.
