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Zweiback Cheesecake
"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." 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:
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.
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.
Pour batter into crust and bake in preheated oven for 1 hour. Cool completely before removing from pan.
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