Oh boy this one was good. I’ve made this cheesecake many times before but this one took the cake as they say.
My mom has been making this recipe for many, many years. It’s very, very rich and you only need a thin slice, but you’ll be back for more. It’s great for breakfast cold from the fridge. I’ve never made it with the original zwieback, but I think it’s still available in the baby food section of the store. The recipe appeared in Suburbia Today magazine, November 1964.
24 slices (6oz.) zwieback, finely crushed (about 2 2/3 cups) or graham cracker crumbs
1/2 cup sifted confectioners’ sugar
1 tablespoon grated lemon peel
1/2 teaspoon lemon extract
1/2 cup butter or margarine, softened
2 1/2 lbs. cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
1/2 teaspoon vanilla extract
4 eggs (about 1 cup), slightly beaten
2 egg yolks
1/4 cup heavy cream
Combine the crumbs, confectioners’ sugar and half of the lemon peel in a bowl; blend thoroughly. Using a fork, evenly blend in the butter or margarine.
Dump the crumb mixture into a buttered 9-in, spring-form pan. Press crumbs very firmly into an even layer on bottom and sides of pan to the rim; set aside.
Combine the cream cheese, sugar flour, remaining lemon peel, and extracts in a large bowl. Beat until smooth and fluffy. (Don’t beat for a long time or your cake will crack. It may anyway.)
Add the eggs and egg yolks in thirds, beat-thoroughly after each addition. Blend in the cream. Turn mixture into prepared pan, spreading evenly.
Bake at 250°F for 2 hrs. Turn off oven. Let cake remain in oven about 1 hr. longer. Remove to cooling rack to cool completely in spring-form pan, 4 to 6 hrs. (Note: you may cook it in a water bath, but the crust will not be as crunchy.)
Chill several hours or overnight before serving.