Cheesecake With Zwieback Crust - cooking recipe

Ingredients

6 ounces zwieback cookies
1 cup sugar
1 teaspoon cinnamon
1/2 cup butter, melted
4 large eggs
1 cup sugar
1 dash salt
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup heavy cream
4 (8 ounce) packages cream cheese, softened
24 ounces small curd cottage cheese
1/4 cup flour

Preparation

Preheat oven to 325. Roll zwieback fine, mix with 1 cup of sugar, cinnamon, and the melted butter, and set aside 1/4 of the mixture to sprinkle over the top.
Butter a 9-inch spring form pan; spread and press zwieback mixture on bottom and side of form.
For the Filling: Beat eggs with sugar until light, add salt, lemon and vanilla. Stir in the cream, then add cheese and flour, mixing until smooth.
Strain through a fine sieve, or pour into food processor, or in batches in a food processor, and process until smooth.
5\tPour into zwieback-lined form, sprinkle remaining zwieback crumb on top, and bake for 1 hour.
6\tTurn off heat, let stand in oven for 1 hour, or until cooled. Remove rim of spring form pan and place with tin bottom on serving plate.