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German Cheese Cake | |
| 782 | Cakes |
| Yield/Servings: 9 inch spring form | |
| Ingredients: | |
| Crust: 1 1/2 cups zwieback crumbs 3 tbs. melted butter 2 tbs. sugar Topping: 1 cup sour cream 1 tbs. sugar 1/4 tsp. vanilla extract | Filling: 2 eggs, separated 1/2 cup sugar 1 tbs. lemon juice Thin rind of 1 lemon 1/2 tsp. vanilla extract 1 pound cream cheese, cut into pieces |
| Instructions: | |
| Heat oven to 300 degree. Crumb zwieback, pour into measuring cup. When 1 1/2 cups are obtained, pour into mixing bowl. Mix melted butter and sugar with crumbs, press into bottom of 9 inch spring form. Bake for 5 minutes. Cool. In blender put egg yolks, sugar, lemon juice, rind, vanilla extract and half of the cheese and blend until smooth. Add remaining cheese gradually, continuing to blend 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 blender and 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. | |
| Submitted by: Creative Cooking USA | |
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