Cheesecake With Zwieback Crust
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 170.09 g zwieback cookies
- 236.59 ml sugar
- 4.92 ml cinnamon
- 118.29 ml butter, melted
- 4 large eggs
- 236.59 ml sugar
- 0.25 ml salt
- 29.58 ml lemon juice
- 14.79 ml lemon zest
- 4.92 ml vanilla extract
- 236.59 ml heavy cream
- 4 (907.18 g) package cream cheese, softened
- 680.38 g small curd cottage cheese
- 59.14 ml flour
directions
- 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.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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