Chiffon Cheesecake

Chiffon Cheesecake

A handwritten recipe for a Chiffon Cheesecake; make this cheesecake with a crust made from Zwieback cookie crumbs, sugar, and butter or oleo along with a filling made with egg, flour, cottage cheese, a lemon, and cream or milk. Bake in a slow oven for 1 1/4 hours, cool, and remove sides of the pan. Sprinkle the cake with Zwieback crumbs.
A handwritten vintage recipe for a Chiffon Cheesecake


1 1/2 cups fine Zwieback crumbs
1/4 cup of sugar - about
1/3 cup softened butter or oleo
3 eggs, separated
1/4 cup sifted flour
1 1/2 pound (3 cups) creamed cottage cheese
1 lemon
1 cup cream, whipped or a small can of milk


Mix together crumbs, 1/4 cups sugar, and butter. Reserve 1/4 cup of this. Press remainder on the bottom and 2/3 up the sides of a buttered dish. 

Beat egg yolks until thick, add 3/4 cups sugar, flour, salt, and sieved cheese. Add lemon rind and juice. 

Beat egg whites with 1/4 cup sugar, fold meringue and cream into cheese mixture. Pour into pan. Bake in a slow oven (300-degrees) for 1 1/4 hours. Cool, remove sides of the pan, and sprinkle cake with 1/4 cup crumbs. 


Agnes Dvorek

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