I have no clue on the name. Part of me wants to say it was a “diet” recipe…but then part of me thinks it must be because you forget it is in the oven with the door closed for 6 hours. In fact, that must be it. In any case, this is a cheese cake for the cream cheese and/or ricotta cheese hating folk in your family. It produces the cheesecake that I tend to think of as a classic cheesecake…not NY or those various and sundry variations on the Philly cheesecake. Really, nice texture, not too sweet. It is time consuming and you must make it first thing in the morning for dinner…or make it the day before.
The skipping of the ricotta and cream cheese also brings the price of this cheesecake down to definitely thrifty. (What on earth is going on with the price of cream cheese by the way? Every time I actually look at the price I am taken aback)
“I remember” Cheesecake
1 6 oz pkg zwieback
1/2 cup butter or margarine
1/2 cup confectioners’ sugar
1 lb creamed cottage cheese
1 cup sugar
1 cup heavy cram
1/4 teaspoon salt
Grated rind and juice of large lemon
1/2 teaspoon vanilla extract
1/4 cup sifted all-purpose flour
Roll zwieback into fine crumbs, melt butter or margarine and sift the confectioner’s sugar. Now mix up sugar and zwieback crumbs, then stir in the butter or margarine thoroughly. Start your oven at 250F or slow. Grease an 8″ spring form pan and pat crumbs onto bottom and sides, saving crumbs left over for top of cake.
Now push the cottage cheese through a sieve. Separate eggs and beat yolks until very thick. Then gradually stir in 1/2 cup granulated sugar. Next beat the cream until it stands in peaks and mix into yolk-sugar mixture. Finally, mix in salt, lemon rind and juice, vanilla extract, flour and cottage cheese. Beat egg whites until stiff, then gradually beat in the remaining 1/2 cup sugar. Mix or fold egg whites gently into cheese batter. Pour into pan, cover with remaining crumbs and bake 1 3/4 hours. Leave Cheesecake in the oven, with the door closed, until cold, so it won’t fall. This will take at least 6 hours, perhaps longer but it’s worth it. Perfectly delicious with hot coffee and cool canned pineapple.