Ingredients
ZWIEBACK CRUMB CRUST
1 package zwieback (6-oz)
1/2 cup sugar
1/8 tsp salt
1/2 cup butter or margarine, melted
FILLING
1 cup sugar
1/4 cup whipping cream or evaporated milk
4 cup cottage cheese
1/4 tsp salt
4 eggs, separated
1/2 cup sifted flour
1 tsp vanilla
1 tsp grated lemon peel
Directions
Crush zwieback and roll to fine crumbs. Combine half of crumbs with
1/2 cup sugar, 1/8 teaspoon salt and melted butter and mix until well
blended. Press onto bottom and sides of 9-inch cake pan with
removable bottom. Reserve rest of crumbs for top of cake. Cover crust
with waxed paper and chill.
To make filling, combine 1 cup sugar and cream and stir until sugar is
dissolved. Add cottage cheese, 1/4 teaspoon salt, well-beaten egg
yolks, flour, vanilla and grated lemon peel. Beat thoroughly until
well blended and smooth. Beat egg whites until stiff and fold into
cheese mixture. Turn into chilled Zwieback Crumb Crust and sprinkle
with reserved crumbs. Bake at 350F 1 hour 20 minutes. Let cake cool
in pan.
Servings: 10 servings
Club Cheesecake With Zwieback Crumb Crust Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert
The History of Recipes
Written recipes as an idea can be traced back into history, in truth as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, mostly, these early cook books were just simple hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to historians are some clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Later on, in The time of the romans 25BC a man called Apicius compiled a few scripts which described recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Romans were skilled in the use of many herbs and spices, including some that we all recognise like basil, mint and parsley. Continuing our culinary historical journey, there are a couple of interesting cookery books published in the fourteenth century - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian curry that is served today, but rather descriptions of the types of food cooked for the rich and powerful of that time. Later on, in the 15th century, the Crusaders brought back many new foods and spices from the holy land, including spices like coriander, parsley, and basil. These new foods and tastes created an explosion in recipe books, the majority of which still exist in academic collections. Over the succeeding few centuries, the wealthy families of Wesstern Europe tried to serve up the most extravagent banquests, and consequentially the best chefs and their recipes were greatly in demand. However, it wasn`t until the 19th century that cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and writing down recipes to allow everyone to enjoy them. When we get to the 20th century, recipe publications are increasing in popularity as a result of better eduction, people having increased leisure time and having more money. The TV revolution brought us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Club Cheesecake With Zwieback Crumb Crust recipe.
