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Cheesecake With Zwieback Crust

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“This old-fashioned recipe comes from the CH Guenther & Son 150th Anniversary Cookbook. I use this crust recipe quite a lot, because I just don't care for graham cracker crusts - but my go-to cheesecake filling recipe is Junior's Famous Cheesecake, #17927.”
1hr 30mins

Ingredients Nutrition


  1. 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.
  2. Butter a 9-inch spring form pan; spread and press zwieback mixture on bottom and side of form.
  3. 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.
  4. Strain through a fine sieve, or pour into food processor, or in batches in a food processor, and process until smooth.
  5. 5 Pour into zwieback-lined form, sprinkle remaining zwieback crumb on top, and bake for 1 hour.
  6. 6 Turn 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.

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