Aunt Ginny'S Cheesecake
A rich, creamy cheesecake with a cinnamon-spiced cookie crust, perfect for special occasions or satisfying dessert cravings with its smooth texture and warm flavors.
Ingredients
Instructions
- For the shell, grind the zwieback cookies and combine with 2 tablespoons melted butter, 1 tablespoon sugar, and 1/2 teaspoon cinnamon.
- Press the cookie mixture into a buttered spring-form pan, covering the bottom and sides.
- For the filling, cream together 1 cup sugar and 2 tablespoons cream cheese until smooth.
- Add 2 tablespoons flour, 1/4 teaspoon salt, 1 teaspoon vanilla, and the beaten egg yolks. Mix well on medium speed.
- Gradually add milk and fold in the beaten egg whites gently.
- Bake the cheesecake in a preheated oven at 275° to 300°F for 1 hour.
- Turn off the oven and leave the cake inside with the door closed for 1 hour.
- Open the oven door and leave the cake inside for another hour before removing.
Tips & Substitutions
For a smoother cheesecake, ensure that the cream cheese is at room temperature before mixing. If you don't have zwieback cookies, you can substitute them with crushed graham crackers or digestive biscuits. To enhance flavor, consider adding lemon zest to the filling. When baking, it's important to use a water bath to prevent cracking, but Aunt Ginny's method works well without it.
Serving Suggestions
Serve Aunt Ginny's cheesecake plain or topped with fresh fruits like strawberries or blueberries for a delightful contrast. A dollop of whipped cream or a drizzle of chocolate sauce can elevate the presentation. This cheesecake pairs beautifully with a cup of coffee or tea, making it a perfect end to any meal or a sweet treat alongside Aunt Lu's Biscuits.
Storage & Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to extend its freshness, you can freeze slices wrapped tightly in plastic wrap for up to 2 months. To reheat, allow the cheesecake to thaw in the refrigerator overnight, then enjoy it chilled or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Ginny'S Cheesecake contains roughly 577 calories, with 12g protein, 87g carbohydrates, and 21g fat. It is an excellent source of calcium (32% of the Daily Value) and protein (24% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1140mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. Just be sure to let it cool completely before refrigerating. It's often even better the next day as the flavors meld together.
What can I do if my cheesecake cracks?
If your cheesecake cracks during baking, don't worry! You can cover it with a layer of whipped cream or fruit topping to hide the imperfections. For future attempts, ensure the oven temperature is stable and avoid overmixing the batter.
Is it necessary to use a springform pan?
While a springform pan is ideal for cheesecakes because it allows for easy removal, you can also use a regular cake pan. Just be sure to line the bottom with parchment paper to make it easier to lift out the cheesecake once it's set.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).