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200 g Zwieback cookies
150 g Sugar
5 ml Cinnamon
100 g Butter
700 g Cream cheese
200 g Sugar
4 Egg whites
7 1/2 ml Vanilla
500 ml Sour cream
20 ml Sugar
2 1/2 ml Vanilla
40 g Slivered almonds
15 g Butter
1. Preheat oven to 190 ?C . Use the steel blade of the food
processor; drop the zwieback cookies into the processor, one at a
time, and process until fine. Add the sugar and cinnamon. Melt butter
and pour in. Process 2 seconds or until crumbs are moistened. Reserve
3/4 cup of crumbs. Press the rest into bottom and sides of a buttered
25 cm springform pan. Bake 10 minutes. Refrigerate 30 minutes. Wash
the food processor bowl.
2. Preheat oven to 175 ?C . Cut the cheese into 30 g pieces. Process
with steel blade until smooth. In another bowl, beat the eggs until
stiff. Blend sugar into the egg whites and pour into processor bowl.
Process with cream cheese until smooth. Add vanilla. Process for 2
seconds. Pour mixture into crust and bake for 25 minutes.
3. Preheat oven to 250 ?C . Mix together the sour cream, sugar and
vanilla. Pour and spread over the top of cake. Sprinkle reserved
crumbs to cover topping. Arrange slivered almonds over the crumbs.
Bake for 7 minutes.
4. Refrigerate overnight. The next morning open the springform pan
and knock off excess crust
Author’s Notes: This is reputedly the 1980 A&S Cheesecake contest
award winner. I have an nth generation copy of the recipe, but it
“is” the best cheesecake I have tasted.
Enjoy.
Difficulty : moderate. Precision is required. Precision
: measure carefully.
Yields
1 Servings
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