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Classic Cheesecake



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1/2 cup zwieback crackers, finely crushed
2 tbsp. butter, melted
10 tbsp. sugar, divided
19 oz. cream cheese, softened
1 tsp. vanilla
2 tbsp. flour
1/4 tsp. salt
4 egg yolks
1 cup light cream or half-and-half
4 egg whites


  1. 1
    In mixing bowl, combine zwieback crumbs, melted butter, and 2 tbsp. sugar; mix well. Press mixture onto bottom of a 9" springform pan.
  2. 2
    In a large mixing bowl, beat cream cheese with an electric mixer on high speed until fluffy; beat in vanilla. In a small bowl, combine 1/2 cup (8 tbsp.) sugar, flour and salt; gradually beat into cream cheese mixture. Add egg yolks; beat well. Add light cream or half-and-half and beat until well-combined. Wash beaters. In clean mixing bowl, beat egg whites until stiff peaks form; gently fold into cream cheese mixture. Pour mixture over the crumb layer in springform pan. Bake at 325°F for 50 to 55 minutes or until done. Cool on wire rack for 15 minutes; loosen sides of cheesecake with spatula. Cool 30 minutes more; remove sides of pan. Cool completely before serving. Store, covered, in refrigerator.

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cuisines North & South American
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