Club Cheesecake With Zwieback Crumb Crust

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Club Cheesecake With Zwieback Crumb Crust



Ingrients & Directions


-ZWIEBACK CRUMB INSOLENCE-
1 pk Zwieback (6-oz)
1/2 c Sugar
1/8 ts Salt
1/2 c Butter or oleo; liquid


FILLING
1 c Sugar
1/4 c Whipping cream OR
- evaporated milk
4 c Cottage cheese
1/4 ts Salt
4 Egg; separated
1/2 c Sifted flour
1 ts Vanilla
1 ts Grated lemon skin


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


To make weft, trust 1 cup sugar and cream and stir until sugar is
dissolved. Add cottage cheeseflower, 1/4 teaspoon saltiness, well-beaten egg
yolks, flour, vanilla and grated lemon uncase. Beat thoroughly until
well blended and quiet. Beat egg whites until stiff and fold into
cheese assortment. Turn into chilled Zwieback Crumb Crust and sprinkle
with reserved crumbs. Bake at 350F 1 minute 20 minutes. Let cake chill
in pan.
Yields
10 Servings

This page was published 20.09.2011 in 15:51.