German Cheese Cake Recipe
This german cheesecake is a twist on the classic cheesecake and is prepard with zwieback crumbs. The german cheesecake is filled with cream cheese flavored with vanilla and lemon juice. A fresh and new spin on the old recipe, this german cheesecake is a must try.
Ingredients
| 1 1/2 cups zwieback crumbs | ||
| Melted butter | 3 Tablespoon (Crust:) | |
| Sugar | 2 Tablespoon (Crust:) | |
| Sour cream | 1 Cup (16 tbs) (Topping:) | |
| Sugar | 1 Tablespoon (Topping:) | |
| Vanilla extract | 1/4 Teaspoon (Topping:) | |
| Eggs | 2 , separated (Filling:) | |
| Sugar | 1/2 Cup (16 tbs) (Filling:) | |
| Lemon juice | 1 Tablespoon (Filling:) | |
| Thin rind of 1 lemon | ||
| Vanilla extract | 1/2 Teaspoon (Filling:) | |
| Cream cheese | 1 pound, cut into pieces (Filling:) | |
Directions
Heat oven to 300°.
Blender crumb zwieback, pour into measuring cup.
When l 1/2 cups are obtained, pour into mixing bowl.
Mix melted butter and sugar with crumbs, press into bottom of 9 spring form.
Bake for 5 minutes.
Cool.
Put egg yolks, sugar, lemon juice, rind, vanilla extract and half of the cheese into the Osterizer container, cover and process at BLEND until smooth.
Remove feeder cap and add remaining cheese gradually, continuing to process until mixture is very smooth.
Beat egg whites with rotary beater until stiff.
Fold blended mixture into the egg whites.
Pour into crumb crust and bake 45 minutes.
Put sour cream, sugar and vanilla into Osterizer container, cover and process at STIR until smooth.
Spread evenly over top of the cake and return to the oven for 10 minutes.
Cool cake, remove rim of spring form before serving.
Blender crumb zwieback, pour into measuring cup.
When l 1/2 cups are obtained, pour into mixing bowl.
Mix melted butter and sugar with crumbs, press into bottom of 9 spring form.
Bake for 5 minutes.
Cool.
Put egg yolks, sugar, lemon juice, rind, vanilla extract and half of the cheese into the Osterizer container, cover and process at BLEND until smooth.
Remove feeder cap and add remaining cheese gradually, continuing to process until mixture is very smooth.
Beat egg whites with rotary beater until stiff.
Fold blended mixture into the egg whites.
Pour into crumb crust and bake 45 minutes.
Put sour cream, sugar and vanilla into Osterizer container, cover and process at STIR until smooth.
Spread evenly over top of the cake and return to the oven for 10 minutes.
Cool cake, remove rim of spring form before serving.
Chef
