Club Cheesecake With Zwieback Crumb Crust
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 10 | Servings | |
INGREDIENTS
| 1 | Zwieback, 6-oz | |
| 1/2 | c | Sugar |
| 1/8 | t | Salt |
| 1/2 | c | Butter or margarine, melted |
| 1 | c | Sugar |
| 1/4 | c | Whipping cream OR |
| evaporated milk | ||
| 4 | c | Cottage cheese |
| 1/4 | t | Salt |
| 4 | Eggs, separated | |
| 1/2 | c | Sifted flour |
| 1 | t | Vanilla |
| 1 | t | Grated lemon peel |
INSTRUCTIONS
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. Reserve rest of crumbs for top of cake. Cover crust with waxed paper and chill. To make filling, 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 cheese mixture. Turn into chilled Zwieback Crumb Crust and sprinkle with reserved crumbs. Bake at 350F 1 hour 20 minutes. Let cake cool in pan. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 386
Calories From Fat: 151
Total Fat: 17.2g
Cholesterol: 121.5mg
Sodium: 526.7mg
Potassium: 235.5mg
Carbohydrates: 41.4g
Fiber: <1g
Sugar: 36.4g
Protein: 17.2g