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German Cheese Cake
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Recipe Information
Jane W.


  • Crust:
  • 1-1/2 cups (350 ml) graham cracker crumbs
  • 3 4 tbsp (60 ml) melted butter
  • 2 3 tbsp (45 ml) sugar
  • Topping:
  • 1 cup (225 ml) sour cream
  • 1 tbsp (15 ml) sugar
  • 1/4 tsp (1 ml) vanilla
  • Filling:
  • 2 eggs, separated
  • 1/2 cup (125 ml) sugar
  • 1 tbsp (15 ml) lemon juice
  • 1/2 tsp (2 ml) vanilla
  • 1 pound cream cheese
  • lemon bits or lemon peel
  • Preheat oven to 300 degrees (150 C.).
  • Combine crust ingredients and press into round spring-form pan, forming crust as far up sides as it will go.
  • Bake crust 5 minutes; cool.
  • Beat egg whites till stiff.
  • Process remaining filling ingredients in blender or food processor.
  • Fold together gently with egg whites.
  • Pour into crust.
  • Bake 45 minutes.
  • Combine topping ingredients and spread over baked cheese cake.
  • Bake 10 minutes longer.
  • Cool thoroughly; then chill.
  • If desired, cover with foil and freeze.
This is from a blender cookbook that I got many years ago. Would like to give credit, but I don't even have the blender any more! This recipe still makes the best basic cheese cake I've ever tasted, and I hope it will also be enjoyed by others.

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