Best Cheesecake With Zwieback Crust Recipes
CHEESECAKE WITH ZWIEBACK CRUST
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.
Provided by Pinay0618
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 623.6, Fat 45.6, SaturatedFat 28.2, Cholesterol 209.6, Sodium 551.1, Carbohydrate 40, Fiber 0.2, Sugar 33.9, Protein 15.6
ZWIEBACK CRUST
This is a great crust to use for your cheesecakes. Works great in springform pan.
Provided by Pat Duran
Categories Fruit Desserts
Time 15m
Number Of Ingredients 3
Steps:
- 1. Preheat oven to 350^ Blend zwieback crumbs, sugar and butter . Press firmly over bottom and halfway up sides of 9-inch springform pan for cheese cake recipe or press firmly over bottom and up sides of 9-inch pie pan for pies. Bake for 8-10 minutes. Cool.
GERMAN CHEESECAKE
This recipe was given to me by my mother over 50 years ago, and has been treasured by our family since. Sadly, the zwieback to make the crust has been discontinued, but graham crackers would seem a suitable subsitute--or a nut crust. I'll post it as originally given to me--except for the addition of lemon in the topping + an extra tablespoon sugar to balance. It is lightly lemon flavored, and most delicious, and easy to make. For those ambitious enough to do so, there are recipes available to make zwieback.
Provided by Chef Carolyn H.
Categories Cheesecake
Time 1h25m
Yield 1 cheesecake, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300.
- Blend crumbs, butter and sugar, and press into a 9 inch springform pan.
- Set in warm oven 5 minutes.
- Set crust aside.
- Blend cream cheese, sugar, vanilla, rind, juice.
- Drop in egg yolks one at a time, and beat well after each addition.
- Beat egg whites until stiff in a separate bowl.
- Fold beaten egg whilte into cream cheese mix.
- Pour over crumbs and bake 45 minutes.
- Mix sour cream + sugar + vanilla + lemon juice.
- Pour over cake, and bake 10 more minutes.
- Chill thoroughly and enjoy!
Nutrition Facts : Calories 313.6, Fat 25.1, SaturatedFat 15.5, Cholesterol 111.5, Sodium 185.1, Carbohydrate 17.6, Sugar 15.4, Protein 5.5
OLD-WORLD RICOTTA CHEESECAKE
I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust reminds me of the cheesecake I enjoyed as a child, but substitute other crumbs if you like. -Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Combine zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumbled. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Refrigerate until chilled., Preheat oven to 350°. Beat all filling ingredients except eggs until smooth. Add eggs; beat on low until combined. Pour into crust. Place pan on a baking sheet., Bake until center is set, about 50 minutes. Remove from oven; let stand 15 minutes, leaving oven on. Combine topping ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 10 minutes longer. Loosen sides from pan with a knife; cool 1 hour. Refrigerate 3 hours or overnight, covering when completely cooled. Remove rim from pan. Refrigerate leftovers.
Nutrition Facts : Calories 260 calories, Fat 14g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 191mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 7g protein.
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