With Shavuot coming up — a holiday on which many Jews customarily eat dairy meals — the Archive Blog thought it would be appropriate to revive an old cheesecake recipe.
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There are two types of cheesecake enthusiasts: those who know what zwieback is and those who don’t. The twice-baked bread, which isn’t easily found in supermarkets these days, is an ingredient in this 1934 cheesecake recipe printed in our Jewish Daily Bulletin.
Will you make this recipe? Are you bold enough to bother your local supermarket to help you find the zwieback aisle? E-mail us a photo or video of your creation — or share your zany zwieback stories as you attempt to shop for it.
CHEESE CAKE
1 pkg. zwieback
1¾ cups sugar
½ tsp. cinnamon
¼ cup melted butter
2 lbs.-cottage cheese
2 tbsps. flour
1 tsp. grated lemon rind
2 tsps. lemon juice
5 eggs
1 cup cream
Grate or roll zwieback rather fine. Mix ¾ cup sguar, 1/8 teaspoon salt and cinnamon with the zwieback and blend thoroughly with the melted butter. Retain ½ cup of the crumb mixture for the top. Butter a 9½-inch spring form pan and line the bottom and sides with the crumbs. Press the cottage cheese through a fine strainer twice. Combine 1 cup sugar, the flour, salt, grated lemon rind and juice and blend with the cheese. Add the beaten egg yolks and cream. Fold in the stiffly beaten egg whites, pour into the lined spring form pan and sprinkle crumbs on top. Bake in a moderately slow oven (325°) about 1½ hours, or until a silver knife inserted in the center comes out clean. Remove from the oven and set on a cake rack in a warm place to cool slowly. When cold remove spring form carefully.
