Sour Cream Cheesecake With Zwieback Crumbs
|Zwieback crumbs||1 1⁄2 Cup (24 tbs)|
|Sugar||1 Cup (16 tbs), divided|
|Butter||6 Tablespoon, melted|
|Cream cheese||1⁄2 Cup (8 tbs)|
|Cottage cheese||2 Cup (32 tbs) (SEALTEST)|
|Eggs||3 , separated|
|Sour cream||1 Cup (16 tbs) (SEALTEST)|
|Grated lemon peel||1 1⁄2 Teaspoon|
|Lemon zest||1 Tablespoon|
|Pure vanilla extract||1 Teaspoon|
|Sour cream||240 Milliliter (1 cup, not low fat or fat free)|
|Granulated white sugar||30 Gram (2 tablespoons)|
|Pure vanilla extract||1⁄2 Teaspoon|
1. Preheat oven to 325° F.
2. In a mixing bowl, combine crumbs, 1/4 cup sugar, and butter.
3. Grease an 8 inch springform pan.
4. On the bottom and sides of greased pan, press the crumb evenly.
5. Cover the crust and refrigerate until filling is ready.
6. In the electric mixer bowl, put together cream cheese, cottage cheese, remaining sugar and corn flour; run over medium speed and beat for about 2 minutes until mixture is smooth.
7. Add 1 egg at a time and beat well before the next addition.
8. Add the sour cream, lemon zest and vanilla extract; beat until well combined.
9. Into the chilled crust, pour the filling and place the pan in a larger baking dish.
10. Place the dish in the oven and bake for 15 minutes.
11. Reduce the oven temperature to 250 degrees Fahrenheit and bake for another 60-90 minutes until the crust is firm and the cake is slightly wet and wobbly.
12. Place the cake on a wire rack for cooling.
13. In a small bowl, mix sour cream, sugar, and vanilla extract.
14. Over the warm cheesecake, spread the cream topping and bake for another 15 minutes.
15. Take out the cake from the oven separate the cake form the dish by running a spatula around the edge.
16. Let the cheesecake cool down completely.
17. Using plastic wrap, cover the cake and refrigerate overnight or for several hours.
18. Serve Sour Cream Cheesecake with fresh fruits.