Zweiback Cheesecake Recipes

NEW YORK CHEESECAKE III

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.
• To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
• Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
• Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.
• Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.

MRS. MARSHALL'S CHEESECAKE

Steps:

• Preheat oven to 350°F and butter a 10-inch springform pan.
• Make crust:
• Stir together crust ingredients. Reserve 1/4 cup for topping and press remainder onto bottom and 1 1/2 inches up side of springform pan.
• Make filling:
• Beat cream cheese with a wooden spoon in a large bowl until smooth and creamy and add yolks 1 at a time, beating well after each addition. Beat in sugar, cream, flour, and vanilla. Beat whites with an eggbeater in another large bowl until they just hold stiff peaks and fold into cream-cheese mixture gently but thoroughly. Spoon filling into crust, smoothing top, and sprinkle evenly with reserved crumb mixture. Put springform pan in a shallow baking pan and bake cake on lowest rack of oven 1 hour. Turn oven off and open oven door 5 to 6 inches. Cool in oven 1 hour. Chill, covered, at least 3 hours. Remove side of pan and let cheesecake stand at room temperature 30 minutes before serving.

OLD-WORLD RICOTTA CHEESECAKE

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.

ZWEIBACK CHEESECAKE

Steps:

• 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.

CHEESECAKE WITH ZWIEBACK CRUST

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.

JAMES BEARD'S SOUR CREAM CHEESECAKE

Steps:

• Mix 1 1/2 cups of graham cracker crumbs with sugar and butter. Press into bottom and sides of a lightly buttered 10-inch springform pan. Set aside.
• Beat the cheese until soft and creamy. Add sugar and mix thoroughly.
• Blend in egg yolks one at a time.
• Add the sour cream, vanilla, flour, lemon zest and lemon juice. Mix well.
• Beat egg whites until stiff but not dry. Stir in one-third of whites into cheese mixture. Then fold the remaining whites in gently.
• Pour the cheese mixture into the prepared crust.
• Bake in a preheated oven at 350 degrees F for one hour. Turn off the heat and allow the cheesecake to sit in the oven for one more hour.
• Remove to a wire rack and allow to cool to room temperature.
• Sprinkle the remaining crumbs on top of the cake.
• Chill over night. Dust with confectioner's sugar just before serving, if desired.

CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• Heat oven to 325°F.
• Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• Bake 55 min. to 1 hour or until center is almost set. Mix sour cream, remaining sugar and vanilla until well blended; carefully spread over cheesecake. Bake 10 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.