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Mary Lou Ceparski
"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."
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Ingredients1 h 20 m servings 454 cals
Original recipe yields 9 servings (1 - 9 inch springform pan)
- 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.
- 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.
- Pour batter into crust and bake in preheated oven for 1 hour. Cool completely before removing from pan.
Per Serving: 454 calories; 23.4 g fat; 47.7 g carbohydrates; 14.1 g protein; 125 mg cholesterol; 194 mg sodium. Full nutrition