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.

Zweiback Cheesecake


  • 1 (4 ounce) package zwieback toast
  • 1/2 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup margarine, melted
  • 3 1/4 cups dry small curd cottage cheese
  • 1 cup white sugar
  • 4 eggs
  • 4 tablespoons all-purpose flour
  • 1 pinch salt
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract


1 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.

2 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.

3 Pour batter into crust and bake in preheated oven for 1 hour. Cool completely before removing from pan.


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