Zwieback Cheesecake is a vintage German-inspired dessert that blends the light, crisp texture of crushed zwieback biscuits with a rich, creamy cheese filling. The recipe uses simple, wholesome ingredients like milk, lemon, cinnamon, and dried currants, creating a perfectly balanced cheesecake with subtle warmth and tanginess. Unlike traditional graham cracker crust cheesecakes, this old-fashioned version has a tender, buttery base and a fragrant, spiced filling that feels both nostalgic and unique.
Ingredients
For the Crust:
- 1 lb zwieback biscuits (finely ground)
- ½ cup unsalted butter (melted)
- ½ cup milk
- 1 tbsp lemon juice
- 1 tbsp grated lemon peel
For the Filling:
- 2 cups cottage cheese ( or soft farmer’s cheese)
- 2 egg yolks
- ½ cup dried currants
- 1 tsp ground cinnamon
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 egg whites (beaten)
- 1 tbsp all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Instructions
Step 1: Prepare the Crust
- Grind zwieback biscuits into fine crumbs.
- Melt butter and combine with crumbs, milk, lemon juice, and grated lemon peel.
- Mix thoroughly until the crumbs are evenly coated.
- Press mixture firmly into a buttered springform pan to form the base.
Step 2: Make the Cheese Filling
- In a large bowl, beat the cheese until smooth.
- Add egg yolks, currants, cinnamon, sugar, beaten egg whites, and vanilla extract. Mix well.
- Sift flour, baking powder, and salt together; fold into the cheese mixture.
Step 3: Assemble & Bake
- Pour the cheese mixture evenly over the zwieback crust.
- Bake at 350°F (175°C) for about 50 minutes, or until lightly golden.
Step 4: Chill & Serve
- Allow cheesecake to cool completely.
- Chill in the refrigerator for at least 2 hours before slicing and serving.
Tips
- Use zwieback toasts or substitute with dry milk toast/bread crumbs if unavailable.
- Pot cheese/cottage cheese can be drained overnight and blended for a smoother texture.
- A little lemon zest brightens the filling and balances richness.
- Add vanilla bean or extract to deepen flavor.
- Soak dried currants briefly in warm water or rum to plump them.
- If the crust feels crumbly, add a teaspoon or two of melted butter.
- Bake in a water bath for a creamier texture and fewer cracks.
- Let cheesecake cool gradually in the oven with the door ajar to prevent splitting.
- Dust with cinnamon-sugar before baking for a traditional finish.
Nutrition
Calories: 315kcalCarbohydrates: 36gProtein: 9gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 85mgSodium: 190mgPotassium: 140mgFiber: 1gSugar: 21gVitamin A: 340IUVitamin C: 1.2mgCalcium: 95mgIron: 1.5mg
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