Add a photo

Zweiback Cheesecake

By: Mary Lou Ceparski  
"Rich and luscious cheesecake. The crust is made with zwieback crumbs and the filling is made with dry curd cottage cheese. You may substitute ricotta if you prefer."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 No Reviews Yet!

Rate/Review | 59 people have saved this

What to Drink?

Wine Sparkling wine
Hot Non-Alcoholic Coffee
Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 1 - 9 inch springform pan
 

Ingredients

  • 1 (4 ounce) package zwieback toast
  • 1/2 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup margarine, melted
  • 3 1/4 cups dry small curd cottage cheese
  • 1 cup white sugar
  • 4 eggs
  • 4 tablespoons all-purpose flour
  • 1 pinch salt
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Crush zwieback into crumbs. In a medium bowl, combine zwieback crumbs, 1/2 cup sugar, cinnamon and melted margarine. Mix well and press into the bottom and sides of a 9 inch springform pan.
  2. In a large bowl, cream cottage cheese and 1 1/4 cup sugar until smooth. Beat in eggs one at a time. Beat in the flour and salt. Mix in cream and vanilla.
  3. Pour batter into crust and bake in preheated oven for 1 hour. Cool completely before removing from pan.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 454 | Total Fat: 23.4g | Cholesterol: 137mg

ADVERTISEMENT

 

Uh-oh, looks like no one has reviewed this recipe yet. Be the first to do it - write a review for this recipe by clicking Rate/Review by the description!
 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?