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|Zwieback slices||70 Gram, coarsely crushed (9 slices)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Cream cheese||1 Pound|
|Grated lemon peel||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Eggs||5 , separated|
Serving size: Complete recipe
Calories 3164 Calories from Fat 2094
% Daily Value*
Total Fat 237 g365.3%
Saturated Fat 126.1 g630.5%
Trans Fat 0 g
Cholesterol 1685.3 mg
Sodium 1899.3 mg79.1%
Total Carbohydrates 208 g69.2%
Dietary Fiber 0.59 g2.4%
Sugars 158.9 g
Protein 68 g135.3%
Vitamin A 169.2% Vitamin C 22.2%
Calcium 60.1% Iron 52.7%
*Based on a 2000 Calorie diet
Work with your hands until ingredients are blended well.
Put zwieback into a 9 inch (23 centimeter) springform pan and press firmly on bottom, using back of tablespoon.
Soften the cream cheese and beat in remaining sugar, a small amount at a time; beat in lemon peel, lemon juice and egg yolks.
Continue beating until fluffy.
Beat egg whites until stiff peaks are formed.
Gently fold into cream cheese mixture until thoroughly blended.
Turn mixture into pan over zwieback crust and bake in a slow oven (300F or 150°C) about 75 minutes, or until filling is "set." Remove from oven and cool on a rack about 10 minutes before removing rim from springform pan.
Allow cheesecake to rest about 3 hours before serving.