Club cheesecake with zwieback crumb crust
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Zwieback (6-oz) |
| ½ | cup | Sugar |
| 1 | cup | Sugar |
| ¼ | cup | Whipping cream OR evaporated milk |
| 4 | cups | Cottage cheese |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Salt |
| ½ | cup | Butter or margarine; melted |
| 4 | Eggs; separated | |
| ½ | cup | Sifted flour |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Grated lemon peel |
Directions
ZWIEBACK CRUMB CRUST
FILLING
Crush zwieback and roll to fine crumbs. Combine half of crumbs with ½ cup sugar, ⅛ teaspoon salt and melted butter and mix until well blended. Press onto bottom and sides of 9-inch cake pan with removable bottom. Reserve rest of crumbs for top of cake. Cover crust with waxed paper and chill.
To make filling, combine 1 cup sugar and cream and stir until sugar is dissolved. Add cottage cheese, ¼ teaspoon salt, well-beaten egg yolks, flour, vanilla and grated lemon peel. Beat thoroughly until well blended and smooth. Beat egg whites until stiff and fold into cheese mixture. Turn into chilled Zwieback Crumb Crust and sprinkle with reserved crumbs. Bake at 350F 1 hour 20 minutes. Let cake cool in pan.