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
Food historians have traced the existence of recipes far back into distant history, certainly as far back into history as the ancient Egyptians, and maybe further still. Interesting though that maybe, generally, these ancient records were just basic pictorial recipes for preparing meals.
Interestingly, the most ancient recipe found, according to experts is a collection of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius wrote some documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, main meal and dessert, something we still use today. Aspicius recounts how the chefs of Roman times were skilled in the use of many different spices and herbs, including a few that will be familiar to modern chefs like bay, fennel and asafoetida. Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the East, including spices such as parsley and basil. The introduction of these new culinary ideas led to an eruption in recipe publications, most of which are kept safe in academic collections. During the next few hundred years, the powerful and wealthy houses strove to serve the best banquets, and as a result chefs and their recipe collections became highly prized. However, it was during the 19th century that haute cuisine and recipe books became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and publishing recipes that were common in the better off homes of the day. By the advent of the 1900s, cook books are greatly in demand due to increased literacy, increased leisure time and disposable income. |
We hope you enjoy this Club Cheesecake With Zwieback Crumb Crust recipe.
