German Cheese Cake
Description
Make everyone happy with this German inspired cheese cake. It's light and heavenly with creamy bits of apple in the cheesecake filling on a wonderful crust of shortbread cookies, brown sugar and butter. Yum!
Ingredients
2 1/2 c. shortbread crushed cookies
1 T. light brown sugar
6 T. butter, melted
32 oz. cream cheese, at room temperature
5 large eggs, separated
3/4 c. + 6 T. granulated sugar, divided
1/2 c. heavy whipping cream
1 c. all-purpose flour, divided
2 t. vanilla extract, divided
2 T. lemon juice
1/3 c. unsalted butter, softened
1 medium Granny Smith apple, peeled, cored, and finely chopped
1/4 c. powdered sugar, for serving
Directions
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Preheat oven to 350 degrees. Grease a 9-inch springform pan.
Crust:
Stir together cookie crumbs, brown sugar and melted butter until mixture resembles wet sand; press evenly into pan.
Bake for 7-8 minutes. Remove; cool completely before filling.
Combine cream cheese, egg yolks, 3/4 c. sugar and 1 t. vanilla in a large bowl; mix until well combined. Add lemon juice; slowly mix in heavy cream until smooth; stir in 2 T. flour.
Beat egg whites until stiff peaks form; gently fold into batter.
Combine remaining 6 T. sugar, flour and 1 t. vanilla for topping, in a medium bowl; knead in softened butter until slightly moist and crumbly; toss with chopped apples.
Pour cheese batter into cooled crust; sprinkle evenly with apple-crumb topping.
Bake 50 - 60 minutes until cake is puffed and light brown. Turn off oven. Let cheesecake rest in warm oven for 1 hour with door slightly ajar.
Refrigerate to cool completely.
Remove cheesecake from pan.
Sprinkle with powdered sugar before serving.
12-14 servings