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
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