German Cheese Cake
|Zwieback crumbs||1 1⁄2 Cup (24 tbs)|
|Melted butter||3 Tablespoon|
|Sour cream||1 Cup (16 tbs)|
|Vanilla extract||1⁄4 Teaspoon|
|Eggs||2 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Vanilla extract||1⁄2 Teaspoon|
|Cream cheese||1 Pound, cut into pieces|
Heat oven to 300Â°.
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.
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.