The word zwieback (svee-bak) in German means literally ‘twice-baked’ and, is the name given to a rusk-like sweet bread which may be bought, sliced, from most bakeries or delicatessen shops.
Zwieback Refrigerator Cheesecake
A delicious and easy-to-prepare cheesecake, Zzcieback Refrigerator Cheesecake may be served as a dessert or as a snack with coffee or lea. It is also ideal for freezing – allcno at least 3 hours to thaw out at room temperature before serving.
14 zwieback, crushed
3 oz. butter, melted
2 teaspoon ground allspice
3 egg yolks
3 oz. castor sugar
½ oz. gelatine, softened in
2 tablespoons hot water
1 lb. cream cheese
1 teaspoon vanilla essence
2 teaspoons grated lemon rind
15 fl. oz. sour cream
8 oz. raspberries or blackberries, hulled and washed
In a large mixing bowl, combine the crushed zwieback, butter and allspice. Line the bottom of an 8-inch cake tin with a removable base with the mixture and place the tin in the refrigerator to chill for 30 minutes or until it is set.
In a medium-sized heatproof bowl, beat the egg yolks and sugar together with a wooden spoon until they are light and smooth. Place the bowl in a saucepan half-filled with hot water and set the pan over low heat. Cook the mixture, stirring constantly, for 5 minutes. Stir in the gelatine mixture and cook, stirring constantly, until the mixture has completely dissolved. Remove the pan from the heat and the bowl from the pan.
Place the cream cheese in a large mixing bowl and gradually add the egg mixture, stirring constantly and being careful to avoid lumps (if the mixture does go lumpy, push it through a strainer). Add the vanilla essence, lemon rind and sour cream and stir to blend thoroughly. Spoon the mixture into the cake tin, smoothing over the top with a knife.
Place the cake tin in the refrigerator and chill for 1 to 1-i- hours or until the cheese mixture is set. Remove the tin from the refrigerator and remove the cake from the tin. Place the cake on a serving dish. Arrange the fruit decoratively over the top and serve.