Grison's Steak House Cheesecake
|Zwieback crumbs||1 1⁄4 Cup (20 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Melted butter||1 Tablespoon|
|Cottage cheese||1 1⁄2 Pound, sieved|
|Eggs||6 , separated|
|Lemon rind||1 Teaspoon, grated|
|Lemon juice||1 Teaspoon|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
Have cheese and eggs at room temperature.
Mix well crumbs, cinnamon, 1/4 cup sugar, and 6 tablespoons melted butter.
Sprinkle sides of buttered 9-inch springform pan lightly with crumbs.
Then press most of remaining crumbs firmly onto bottom of pan, reserving a few for the top.
Stir 1/2 cup sugar, cheese, egg yolks, salt, rind, and juice for 10 minutes.
Blend in cream.
Beat egg whites until almost stiff.
Gradually beat in 1/2 cup sugar; then beat until mixture stands in stiff peaks.
Fold carefully into cheese mixture.
Lightly stir in 1/4 cup melted butter.
Pour into prepared pan and sprinkle with reserved crumbs.
Bake in preheated moderate oven (350°F.) for 1 hour and 10 minutes, or until firm.
Turn off heat and let cake stand in oven for about 30 minutes.
Cool; remove rim of pan.