Diana's Desserts - www.dianasdesserts.com

German Style Cheesecake (Kaesekuchen)

Servings: 12-16
A wonderful German Style Cheesecake recipe for those of you who remember enjoying it from your travels in Germany, or for those of you who are originally from Germany. A taste of home!

For the Crust:
20 vanilla wafers, broken into small pieces
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick/2 oz/56g) butter, melted

For the Filling:
3 (8 oz.) packages cream cheese* (see note below), softened at room temperature
1 1/4 cups granulated sugar
6 large eggs
1 pint sour cream
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 tablespoon lemon juice

Preheat oven to 325°F (160ºC).

For the Crust:
Using the steel blade of your food processor, process the vanilla wafers, sugar, cinnamon and melted butter. Press lightly into a 10-inch springform pan. Bake crust for 3-5 minutes. Set aside.

For the Filling:
Microwave the cream cheese 3-4 minutes on half-power (50%) to soften. Place softened cream cheese in a large bowl and beat with electric mixer until smooth. Add sugar and eggs; beat well. Add sour cream, flour, vanilla, and lemon juice. Blend well. Pour into prepared crumb crust. Bake cheesecake for one hour at 325°F (160ºC), and let stand 1 hour in oven with door ajar. Refrigerate at least 4 hours or overnight before serving.

Makes 12-16 servings.

If desired, the cream cheese in this recipe may be substituted with "quark", a German style yogurt cheese often used in making German Cheesecakes. You may also use in place of the cream cheese, pureed cottage cheese or ricotta cheese that has been strained through a sieve.

Source: DianasDesserts.com
Date: September 18, 2002