SUGAR ZWIEBACK
A German, twice-baked cookie with a crisp sugar crust.
Provided by Maria
Categories World Cuisine Recipes European German
Yield 24
Number Of Ingredients 10
Steps:
- Heat milk in a small saucepan until just starting to bubble. Remove from heat; stir in butter, honey and salt. Set aside and let cool. Set aside 2 teaspoons sugar. Stir remaining sugar into milk mixture. Let cool to room temp.
- In a large bowl, combine yeast and lukewarm water. Set aside 5 minutes for yeast to soften. Beat cooled milk mixture, egg, 4 cups flour, and nutmeg into yeast mixture.
- Knead dough in a bowl, adding up to 1/2 cup more flour if necessary, until a smooth, soft dough forms. Divide dough into 8 balls 3 inches in diameter. Place balls 4 inches apart on lightly greased cookie sheets; pat into 4 inch rounds. Brush tops of rounds with water and sprinkle with reserved sugar. Set aside, lightly covered with kitchen towels, about 1 hour, or until doubled in size.
- Preheat oven to 350 degrees F (180 degrees C). Bake raised rounds 30 minutes, or until golden brown. Remove from oven; leave oven on. Let cool on sheets 10-15 minutes, or until cool enough to handle.
- With a serrated knife, cut each round into six 1/2-inch slices. Place slices, cut sides down, on cookie sheets and return to oven for 5 minutes. Turn slices and bake 5 to 7 minutes longer, or until golden on both sides. Turn off heat and leave in unopened oven until cool, about 45 minutes. Store in tightly covered container.
Nutrition Facts : Calories 134.3 calories, Carbohydrate 25 g, Cholesterol 13.7 mg, Fat 2.6 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 1.5 g, Sodium 69.9 mg, Sugar 9 g
OLD-WORLD RICOTTA CHEESECAKE
I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust reminds me of the cheesecake I enjoyed as a child, but substitute other crumbs if you like. -Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 260 calories, Fat 14g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 191mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 7g protein.
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
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.
Provided by Mary Lou Ceparski
Categories Desserts Cakes Cheesecake Recipes
Time 1h20m
Yield 9
Number Of Ingredients 11
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.
Nutrition Facts : Calories 453.9 calories, Carbohydrate 47.7 g, Cholesterol 125.2 mg, Fat 23.4 g, Fiber 0.7 g, Protein 14.1 g, SaturatedFat 9.2 g, Sodium 193.8 mg, Sugar 36.2 g
ZWIEBACK CRUST
This is a great crust to use for your cheesecakes. Works great in springform pan.
Provided by Pat Duran @kitchenChatter
Categories Cakes
Number Of Ingredients 3
Steps:
- Preheat oven to 350^ Blend zwieback crumbs, sugar and butter . Press firmly over bottom and halfway up sides of 9-inch springform pan for cheese cake recipe or press firmly over bottom and up sides of 9-inch pie pan for pies. Bake for 8-10 minutes. Cool.
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- Combine all of the dough ingredients (everything except the cinnamon sugar), and mix and knead to form a smooth, soft, somewhat sticky dough.
- Shape each half into a 12" log, and place on a lightly greased or parchment-lined baking sheet. Cover the logs, and allow them to rise for about 90 minutes, till they've expanded (though they won't have doubled in bulk).
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- Remove the bread from the oven, and allow it to cool on a rack. Let it rest at room temperature overnight; don't cover it.
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- Return the pan to the oven, and bake for an additional 1 hour, or until the toasts are very dry and crisp.
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