Cocoa-Crumb Cheesecake
To prepare crumbs, place several zwieback at a time in a plastic bag and crush with rolling pin. Or whirl a few broken zwieback at a time in blender on medium setting or process in food processor using steel blade. Do not over-process. Freeze well-wrapped pieces of cake for future use if 12 portions are too many.
Cocoa-Crumb Cheeseca
Ingredients
- FILLING:
- 1 pkg. (6 oz.) zwieback, ground (2 cups crumbs
- 1/4 c. sugar
- 2 tbsp. cocoa
- 1 tsp. cinnamon
- 1/2 c. melted butter or margarine
- 12 oz. pot-style cottage cheese
- 12 oz. cream cheese
- 3/4 c. sugar
- 1/4 tsp. salt
- 3 eggs
- 2 c. sour cream
- 1 tbsp. cornstarch
- 1 tsp. vanilla or 1 tbsp. orange liqueur
- Mandarin oranges, well drained
Preparation
Step 1
Prepare crust by blending crumbs, sugar, cocoa, cinnamon and melted butter. Press 1½ cups crumb mixture against the bottom of a buttered 9-inch springform pan. Set aside. For filling, beat cottage cheese, cream cheese, sugar and salt until smooth. Mix in eggs, one at a time. Add sour cream, cornstarch and vanilla. Blend well. Pour over crust. Sprinkle remaining mixture over top of filling. Bake at 350° for 45 min. Turn off heat but leave cake in oven for 1 hr. When cool, remove sides of pan. Cover and refrigerate at least 6 to 8 hours or up to several days, if desired. When ready to serve, garnish with Mandarin oranges.