Classic, New York-style cheesecake witha zwieback cracker crumb crust.
Recipe: Classic Cheesecake
For Crust: In mixing bowl, combine zwiebackcrumbs, melted butter, and 2 tablespoons sugar; mix well. Pressmixture onto bottom of a 9-inch springform pan.
For Filling: In a large mixing bowl, beatcream cheese with an electric mixer on high speed until fluffy;beat in vanilla.
In a small bowl, combine 1/2 cup sugar,flour, and salt; gradually beat into cream cheese mixture. Addegg yolks; beat well. Add light cream or half-and-half and beatuntil well-combined.
In clean mixing bowl, beat egg whitesuntil stiff peaks form; gently fold into cream cheese mixture.
Pour mixture over the crumb layer in springformpan.
Bake at 325°F (160°C) for 50 to55 minutes or until done.
Cool on wire rack for 15 minutes; loosensides of cheesecake with spatula. Cool 30 minutes more; removesides of pan. Cool completely before serving.
Store, covered, in refrigerator.
1/2 cup finely crushed zwieback crackers
2 tablespoons butter, melted
2 tablespoons plus 1/2 cup granulated sugarFilling:
2 (8-ounce) packages plus 1 (3-ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/4 teaspoon salt
4 large egg yolks
1 cup light cream or half-and-half
4 large egg whites
Makes 12 servings.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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