Kasekuchen - German Style Cheesecake

"For an hour touch me not, for I will fall if handled hot." A delicious traditional cheesecake recipe from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

• Ready In: 2 hrs 15 mins
• Serves: 12

Ingredients

• 2  cups  Zwieback toast, crumbs crushed very finely
• 1 1⁄2 cups sugar
• 1  teaspoon cinnamon
• 1⁄2 cup butter, melted (no substitutions)
• 4  eggs
• 1⁄8 teaspoon salt
• 1 1⁄2 tablespoons lemon juice (fresh is best)
• 1 1⁄2 teaspoons lemon rind, grated
• 1  cup  cream or 1  cup evaporated milk
• 1 1⁄2 lbs ricotta cheese or 1 1⁄2 lbs cottage cheese
• 4  tablespoons flour
• 1⁄4 cup  nutmeats, chopped

Directions

1. Preheat oven to 350°F.
2. Mix zwieback with 1/2 cup sugar, cinnamon and butter.
3. Set aside 3/4 cups of this mixture to sprinkle over the top; press remainder into a 9" springform pan, lining bottom and sides.
4. Beat eggs with remaining one cup of sugar until light and fluffy.
5. Add salt, lemon juice, rind, cream or evaporated milk, cheese and flour; beat thoroughly and strain through a sieve.
6. Pour into prepared springform pan, sprinkle with remaining crumbs and chopped nuts.
7. Bake for about one hour or until center is set.
8. Turn off the heat, open oven door and let stand in oven for one hour or until cooled.