Old-World Ricotta Cheesecake
I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust reminds me of the cheesecake I enjoyed as a child, but substitute other crumbs if you like. —Mary Beth Jung, Hendersonville, North Carolina
Reviews
I really want to make this recipe, so I went on Amazon, and...yup...they sell Zwieback. :)
Sam: Zwieback are not cookies. They are very much like melba toast...just thicker. Years ago Nabisco made them and sold them as teething biscuits for babies and they were stocked in the baby foods aisle in a bright yellow box. I have not seen them for over 30 years. Closest thing are pkgs of "rusks". Or....you can make your own by slowly toasting a plain fine-textured Italian bread sliced about 1" thick in a very low oven till completely dry and lightly browned. Zwieback makes a good crust for cheesecakes because it does not become soggy like graham cracker crusts can.
I have been looking for zwiebeck cookies for years and no seems to carry them.Does anyone know a grocery store that does?Thanks