German Cheesecake

Course : Cheesecakes
Serves: 12
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1 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/4 cup butter or margarine
1 large egg
1 tablespoon water
1 pound large-curd creamed cottage cheese
2 packages farmer or pot cheese -- (8 oz. each)
4 large eggs -- separated
2/3 cup sugar
1/4 cup milk
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 can condensed cheddar cheese soup -- (11 oz.)
1/4 cup cornstarch
1/2 cup raisins

Preparation / Directions:

1. Sift together flour, sugar and baking powder in a bowl. 2. Cut in butter until mixture resembles coarse cornmeal. 3. Beat egg and water; mix into flour mixture to form a stiff dough. 4. On a lightly floured board, roll pastry into a 10-inch circle. 5. Line the bottom of a 9-inch spring-form pan, pressing dough around sides. 6. Roll out remaining dough into 2 1/2-inch-wide strips; press around sides and chill 2 hours or more. Filling 1. Combine cottage cheese. farmer cheese, egg yolks, sugar, milk, lemon rind and extracts in an electric blender; blend until smooth. 2. Meanwhile, blend soup and cornstarch in a large bowl until smooth; stir in cheese mixture and raisins. 3. Beat egg whites until soft peaks form; gradually fold into cheese mixture. 4. Pour mixture into pastry-lined pan; bake in preheated 325 F. oven 2 hours, or until knife inserted within 1 inch from edge comes out clean. 5. Cool on rack 10 minutes; remove outer rim and chill.

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