4.7/5
(12 Votes)
Ingredients
- Cheesecake Filling:
- 1 package zwieback crushed into crumbs (see our zwieback recipe)
- 1/4 cup sugar
- 1 tsp cinnamon
- 1/2 cup soft butter
- 1/2 lb dry cottage cheese, sieved cottage cheese, or Russian dry-curd farmers cheese
- 1/2 lb cream cheese
- 2 eggs
- 1 cup sugar
- 2 tbsp cornstarch
- pinch salt
- 1 cup sour cream
- 1 cup milk
- 1 tsp vanilla
Preparation
Step 1
Mix zwieback crumbs with sugar and cinnamon. Work in soft butter. Line a well-buttered spring-form pan with the mixture.
By hand, beat 1/2 lb each of cream and dry cottage cheese. Add two eggs, stirring well after each addition. Stir in 1 cup sugar, 2 Tbsp cornstarch and salt. Gradually add sour cream, milk and vanilla. This makes a thin batter. pour into crumb-lined pan and sprinkle with reserved crumbs. Bake at 350 for one hour. turn off the heat and cool the cake in the oven for 1 more hour, or until oven is completely cooled. Place in refrigerator overnight.