Many old-fashioned cheesecakes were not made with graham cracker crusts, but rather, crusts made with zwieback toast crumbs. Because it can be difficult to find store-bought zwieback toasts, here is a recipe to make the toast from scratch. Works well with many of Lost Recipes Found’s featured cheesecakes. Here are two to try it with: Creamy Nectarine-y Cheesecake, or the Very-Airy No-Bake Cheesecake.
- 1 to 2 Tbsp dry yeast or 1 fresh cake of yeast
- 1/2 cup lukewarm (100 degree) water
- 1 tsp honey
- 1/8 tsp powdered ginger
- 3 1/4 cups whole wheat flour (King Arthur white whole wheat flour is fine)
- 1/2 tsp grated tonka bean go to: Epices de Cru for tonka beans; if you can’t find, use vanilla bean
- 1/4 tsp salt
- 1 stick (1/2 cup) butter melted in 1 cup milk and cooled to lukewarm
- Combine yeast, lukewarm water, honey and ginger. Do not stir. Set aside until foamy.
- Combine whole wheat flour, tonka bean, salt and butter mixture. Add yeast mixture. Mix very well, using hands or heavy duty electric beater. Dough must be creamy, not sticky, and thick enough to be rolled between the hands and hold its shape. Add flour to get desired consistency; as much as 1 1/2 cups. Put dough in bowl. Cover and let rise in warm place until barely doubled.
- Punch down. Roll it around a bit. Break off hunks the size of golf balls and roll between palms of hand. Then roll into sausage shapes about 3 inches long and 1 inch in diameter. Place on lightly oiled cookie sheet 1/4 inch apart. You should have about 30 rolls. Let rise until rolls barely touch each other and are slightly puffed. Bake at 400 degrees 15 to 20 minutes, or until rolls are done.
- Let the rolls dry out overnight. Slice each roll lengthwise, 1/4- to 1/2- inch thick. you should get 3 or 4 slices per roll. Lay them flat on cookie sheet and toast at 250 degrees until crisp and golden. Turn once or twice. To make into crumbs for cheesecake crusts, crush with a rolling pin.