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Cheesecake With Zwieback Crumb Crust

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Russia Russia
Shared by: Esther R.

1 package Zwieback crackers
1 1/2 cups Sugar
3/4 teaspoon Salt
1/2 cup melted Butter or margarine
1/4 cup Whipping cream
4 cups Cottage cheese
4 large separated Eggs
1/2 cup All-purpose flour
1 teaspoon Vanilla
1 teaspoon Lemon peel

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30 Minutes


1 Hour 20 Minutes


1 Hour 40 Minutes



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Crush zwieback and roll to fine crumbs. Combine half of crumbs with 1/2 cup sugar, 1/8 teaspoon salt and melted butter and mix until well blended. Press onto bottom and sides of 9-inch cake pan with removable bottom. Cover crust with waxed paper and chill. Reserve rest of crumbs for top of cake.

In a bowl combine 1 cup sugar and cream and stir until sugar is dissolved. Add cottage cheese, 1/4 teaspoon salt, well-beaten egg yolks, flour, vanilla and grated lemon peel. Beat thoroughly until well blended and smooth.

Beat egg whites until stiff and fold into cottage cheese mixture. Turn into chilled Zwieback Crumb Crust and sprinkle with reserved crumbs. Bake at 350°F 1 hour and 20 minutes. Let cake cool in pan.





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