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Ingredients:	8 oz packaged cream cheese
		8 oz cottage cheese
		3 eggs
		1 cup sugar
		2 tablespoons cornflour
		1/2 cup milk
		1 cup sour cream
		grated rind of 2 lemons
		1 teaspoon lemon essence
		
Crumb crust:	small packet digestive biscuits
		6 oz butter


Filling:	Sieve cheeses, beat together until smooth.
		Add eggs one at a time, beating well after each
		addition.
		Add cornflour and sugar, mix well.
		Blend in milk, sour cream, lemon rind and essence.
		Pour mixture into crumb crust.
		Stand pan on tray.
		Bake in moderately slow oven for 50 to 60 minutes.
		Cool in oven.
		Refrigerate for several hours before serving.

		Note: a light sprinkling of almond praline may be added
		for extra glitter just before serving.

Almond praline:	Place 1/2 cup of sugar and 1 teaspoon of vanilla in
		saucepan over low heat until sugar dissolves and turns
		golden brown.
		Add 3/4 cup of chopped toasted almonds and mix in gently.
		Pour onto oiled tray.
		When cold and hard, crush with a rolling pin or put
		through blender.