GERMAN CHEESE CAKE
FOR THE CRUST:
18 pieces zwieback
3 tablespoons sugar
3 tablespoons melted butter
FOR THE FILLING:
4 eggs
2 tablespoons lemon juice
1 cup sugar
2 packages (8 ounces each) cream cheese, softened and cubed
1 teaspoon vanilla extract
FOR THE TOPPING:
1 1/2 cups sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
TO MAKE THE CRUST:
Preheat oven to 350 degrees F.
Break six pieces zwieback into Osterizer blender container. Cover and process 4 cycles at GRIND. Empty into a small bowl. Repeat with remaining zwieback. Mix 3 tablespoons sugar and melted butter with crumbs. Press into bottom and up sides of 9-inch spring form pan.
Bake 5 minutes. Cool.
TO MAKE THE FILLING:
Put eggs, lemon juice, 1 cup sugar, cream cheese and 1 teaspoon vanilla into blender container. Cover and process at BLEND until smooth. Pour into crust.
Bake 60 minutes.
MEANWHILE, PREPARE THE TOPPING:
Combine sour cream, 2 tablespoons sugar and 1/2 teaspoon vanilla.
Pour topping over cheese cake, bake 10 additional minutes.
Cool cheese cake before removing rim of spring form pan.
Makes 1 (9-inch) cake
From: Recipelink.com
Source: Manual: Osterizer Blender Creative Cookery Cookbook, 1979 |