German cheesecake (kase kuchen)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | Vanilla wafers; or ginger snaps | |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Cinnamon |
| ¼ | cup | Butter |
| 3 | packs | (8 oz) cream cheese, soft |
| 1¼ | cup | Sugar |
| 6 | larges | Eggs |
| 1 | pint | Sour cream |
| 3 | tablespoons | All-purpose flour |
| 2 | teaspoons | Vanilla |
| 1 | tablespoon | Lemon juice |
Directions
CRUMB CRUST
FILLING
Preheat oven 325-F. Process with the steel chopping blade the crumbs, sugar, cinnamon and melted butter. Press lightly into 10-inch springform pan. Bake crust 3-5 minutes. Set aside.
Microwave the cream cheese 3-4 minutes on half-power to soften if needed.
Beat until smooth. Add sugar and eggs; beat well. Add sour cream, flour, vanilla, and lemon juice. Blend well. Pour into prepared crumb crust.
Bake one hour at 325-F and let stand 1 hour in oven with door ajar.
Refrigerate at least 2-3 hours before serving.
Source: Dorothy McNett's Place Typed by Frances M. Say Posted to MM-Recipes Digest V4 #10 by Frances.M.Say@... on Mar 25, 1999