GERMAN CHEESE CAKE CRUST
18 pieces zwieback
3 tablespoons (45mL) sugar
3 tablespoons (45mL) melted butter
Topping:
1
l/2
cups (375mL) sour cream
2 tablespoons (30mL) sugar
l/2
teaspoon (2mL) vanilla extract
Filling:
4
cow
2 tablespoons (30mL) lemon juice
1 cup (25tJmL) sugar
2 packages (8 ounces or 227
g
each) cream cheese, sottened and cubed
1 teaspoon (5mL) vanilla extract
Preheat oven to 350” F (180” C). Break six pieces zwieback into Osterizer blender container. Cover
and process 4 cycles at GRIND. Empty into a small bowl. Repeat with remaining zwieback. Mix sugar
and melted butter with crumbs. Press into bottom and up sides of 9” (22 cm) spring form pan. Bake 5
minutes. Cool.
Put eggs, lemon juice, sugar, cream cheese and vanilla into blender container. Cover and process at
BLEND until smooth. Pour into crust. Bake 60 minutes. Combine sour cream, sugar and vanilla. Pour
over cake, bake 10 additional minutes. Cool cake before removing rim of spring form pan.
YIELD:
1
y(22CM)CAKE
GRAHAM CRACKERCAKE
4
l/3
cups (1075mL) graham cracker
crumbs
1 tablespoon (15mL) baking powder
1
/4 teaspoon (1mL) salt
3 eggs, separated
1 112 cups (375mL) milk
314 cup (200mL) shortening
1
l/2
cups (375mL) sugar
1 teaspoon (5mL) vanilla extract
Heat oven to 350” F
(180’
C). Grease and flour two 9” (23 cm) cake pans. Break 8 graham crackers
into Osterizer blender container. Cover and process 3 cycles at GRIND. Empty into mixing bowl and
repeat with remaining crackers, add baking powder and salt. Put egg yolks, milk, shortening, sugar
and vanilla into blender container. Cover and process at MIX (BLEND) until smooth. Add to cracker
crumbs and mix well. Beat egg whites with rotary beater until stiff. Fold into cracker mixture. Pour into
prepared pans and bake 30 to 35 minutes. Cool 5 minutes in pan, then finish cooling on cake racks.
Frost with favorite frosting.
YIELD:
1
g"(23CM)LAYER CAKE
19
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