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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 1 |
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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. 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.
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