Cheesecake With Zwieback Crust

Name: Cheesecake With Zwieback Crust
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 serving(s)
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

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Recipe by Pinay0618

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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READY IN: 1hr 30mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

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

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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