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German Cheesecake Recipe

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 6 eggs

125g soft butter

250g caster sugar

750g sour cream or cottage cheese or quark

500g cream cheese

1 teaspoon vanilla essence

½ cup cornflour


Separate the eggs. Cream the butter and sugar. Beat the egg yolks into the butter mixture one at a time. Add the vanilla essence. Beat in the cream cheese, then the sour cream and finally the sifted cornflour. Preheat the oven to 180°. Whisk the egg whites until firm. Fold thoroughly into the cheesecake mixture with a metal spoon. Pour into a greased 28cm springform tin. Bake for 1 ½ hours or until golden yellow. Do not overcook or base will burn. For best results and flavour, refrigerate overnight.

 This is translated from the German and is a beautiful rich cheesecake that is perfect as a dessert or for afternoon tea with freshly brewed coffee. Easy to make and even easier to enjoy! Everyone’s favourite cheesecake once tasted!


About skeever73

I like to bake and cook, stamp, craft, read, listen to music and muck around with IT and gadgets. I love to drink tea!

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