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Topping:
1Vi cups (37SmL) sour cream
2 tablespoons (SOmL) sugar
Vi teaspoon (2mL) vanilla extract
GERMAN CHEESE CAKE
Crust:
18 pieces zwietMck
3 tablespoons (4SmL) sugar
3 tablespoons (45mL) melted butter
Filling:
4 eggs
2 taUespoons (SOmL) lemon juice
1 cup (2S0mL) sugar
2 packages (8 ounces or 227 g each)
cream cheese, softened and cubed
1 teaspoon (SmL) 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. Preiss 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, tiake 10 additional minutes.
Cool cake before removing rim of spring form pan.
V7e/d.- 1 9" (22 cm) cake
GRAHAM CRACKER CAKE
4V3 cups (1075mL) graham cracker
crumbs
1 tablespoon (ISmL) l)aking powder
Vt teaspoon (1mL) salt
3 eggs, separated
IVi cups (37SmL) milk
% cup (200mL) shortening
I'Vi cups (37SmL) sugar
1 teaspoon (SmL) vanilla extract
Heat oven to 350° F (180° C). Grease and flour \ M O 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 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.
V7e/d.-1 9" (23 cm) layer cake
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