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

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