Cheesecake With Zwieback Crust Recipes

CHEESECAKE WITH ZWIEBACK CRUST

Cheesecake With Zwieback Crust image

This old-fashioned recipe comes from the CH Guenther & Son 150th Anniversary Cookbook. I use this crust recipe quite a lot, because I just don't care for graham cracker crusts - but my go-to cheesecake filling recipe is Junior's Famous Cheesecake, #17927.

Provided by Pinay0618

Categories Cheesecake

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

6 ounces zwieback cookies
1 cup sugar
1 teaspoon cinnamon
1/2 cup butter, melted
4 large eggs
1 cup sugar
1 dash salt
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup heavy cream
4 (8 ounce) packages cream cheese, softened
24 ounces small curd cottage cheese
1/4 cup flour

Steps:

Preheat oven to 325. Roll zwieback fine, mix with 1 cup of sugar, cinnamon, and the melted butter, and set aside 1/4 of the mixture to sprinkle over the top.
Butter a 9-inch spring form pan; spread and press zwieback mixture on bottom and side of form.
For the Filling: Beat eggs with sugar until light, add salt, lemon and vanilla. Stir in the cream, then add cheese and flour, mixing until smooth.
Strain through a fine sieve, or pour into food processor, or in batches in a food processor, and process until smooth.
5 Pour into zwieback-lined form, sprinkle remaining zwieback crumb on top, and bake for 1 hour.
6 Turn off heat, let stand in oven for 1 hour, or until cooled. Remove rim of spring form pan and place with tin bottom on serving plate.

Nutrition Facts : Calories 623.6, Fat 45.6, SaturatedFat 28.2, Cholesterol 209.6, Sodium 551.1, Carbohydrate 40, Fiber 0.2, Sugar 33.9, Protein 15.6

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