Cheesecake Sulman

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We’ve tested more of ’em to keep up with your requests, and this cheesecake gets a gold star. It was a family-favorite of Captain Michael Sulman, of Dover, Delaware, which he shared with Gourmet magazine in 1961. Interestingly–it’s got much the same ingredient list as the famous Little Jack’s Cheesecake that we’ll be featuring soon, but in slightly different proportions. Includes old-fashioned zwieback crumb crust and dry-curd cheese.

Makes One cheesecake

Crust Ingredients

  • 1 package zwieback crushed into crumbs (see our zwieback recipe)
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1/2 cup soft butter

Cheesecake Filling Ingredients

  • 1/2 lb dry cottage cheese, sieved cottage cheese, or Russian dry-curd farmers cheese
  • 1/2 lb cream cheese
  • 2 eggs
  • 1 cup sugar
  • 2 tbsp cornstarch
  • pinch salt
  • 1 cup sour cream
  • 1 cup milk
  • 1 tsp vanilla

Instructions

  1. Mix zwieback crumbs with sugar and cinnamon. Work in soft butter. Line a well-buttered spring-form pan with the mixture.
  2. By hand, beat 1/2 lb each of cream and dry cottage cheese. Add two eggs, stirring well after each addition. Stir in 1 cup sugar, 2 Tbsp cornstarch and salt. Gradually add sour cream, milk and vanilla. This makes a thin batter. pour into crumb-lined pan and sprinkle with reserved crumbs. Bake at 350 for one hour. turn off the heat and cool the cake in the oven for 1 more hour, or until oven is completely cooled. Place in refrigerator overnight.

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