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    You are in: Home / Recipes / Cheesecake With Zwieback Crust Recipe
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    Cheesecake With Zwieback Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Pinay0618's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Butter a 9-inch spring form pan; spread and press zwieback mixture on bottom and side of form.
    3. 3
      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.
    4. 4
      Strain through a fine sieve, or pour into food processor, or in batches in a food processor, and process until smooth.
    5. 5
      5 Pour into zwieback-lined form, sprinkle remaining zwieback crumb on top, and bake for 1 hour.
    6. 6
      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.

    Ratings & Reviews:


    Nutritional Facts for Cheesecake With Zwieback Crust

    Serving Size: 1 (217 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 623.6
    Calories from Fat 410
    Total Fat 45.6 g
    Saturated Fat 28.1 g
    Cholesterol 209.6 mg
    Sodium 551.0 mg
    Total Carbohydrate 40.0 g
    Dietary Fiber 0.2 g
    Sugars 33.9 g
    Protein 15.6 g

    The following items or measurements are not included:

    zwieback cookies

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