Club Cheesecake with Zwieback Crumb Crust
Club Cheesecake with Zwieback Crumb Crust recipe
Yield
8 servingsPrep
20 minCook
90 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Zwieback crumb crust | |||
| 6 | ounces |
Zwieback
|
* |
| ½ | cup |
sugar
|
|
| ⅛ | teaspoon |
salt
|
|
| ½ | cup |
butter
melted |
|
| Filling | |||
| 1 | cup |
sugar
|
|
| ¼ | cup |
heavy whipping cream
|
|
| 4 | cups |
cottage cheese
|
*
|
| ¼ | teaspoon |
salt
|
|
| 4 | large |
eggs
separated |
|
| ½ | cup |
all-purpose flour
sifted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Zwieback crumb crust | |||
| 173.4 | ml/g |
Zwieback
|
* |
| 118 | ml |
sugar
|
|
| 0.6 | ml |
salt
|
|
| 118 | ml |
butter
melted |
|
| Filling | |||
| 237 | ml |
sugar
|
|
| 59 | ml |
heavy whipping cream
|
|
| 946 | ml |
cottage cheese
|
*
|
| 1.3 | ml |
salt
|
|
| 4 | large |
eggs
separated |
|
| 118 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
lemon zest
grated |
|
Directions
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 350℉ (180℃) 1 hour 20 minutes.
Let cake cool in pan.
