Friday, April 10, 2009


I made this Rhamkuchen, also known as German Cheesecake, for a dinner with 4 other couples 2 weeks ago and only now am I finding the time to sit down and blog it. When I was little I didn't like cheesecake, it just didn't appeal to me at all. When I was about 11 or 12 I decided that I did, in fact, like some cheesecake, but only the Jello no bake kind. It may have been a couple years after that when mom made this cheesecake and I discovered that I now really like cheesecake, no matter what kind. Since that this has been my favorite cheesecake and it's one of my favorite desserts to make for a crowd because it's simple and usually goes over well.

As usual, when I offered to make dessert for this dinner I knew exactly what I was going to make, and it went over as well as always. I actually had most of them tell me that I'm welcome to bake for them anytime. On that note, on to the recipe:

Rhamkuchen (German Cheesecake)

Source: Mom-beyond that, I don't know

1½ cup rolled Zwieback crumbs
3 Tbsp butter (or margarine)
2 Tbsp sugar

1 lb cream cheese
½ cup sugar
½ tsp vanilla
rind of 1 lemon
1 Tbsp lemon juice
2 eggs, separated
1 cup thick sour cream
1 Tbsp sugar
½ tsp vanilla

Blend the rolled crumbs with melted butter and 2 Tbsp sugar. Press into the bottom of a 9-inch spring pan. Place in warm (150-200˚) oven for 5 minutes to set the crust. Cool.

Warm the cream cheese to room temperature and break up with a fork. Blend in the sugar and lemon juice, rind and vanilla. Drop in the egg yolks, one at a time, and beat well after each one. Beat the egg whites stiff and fold into the mixture with a spatula.

Pour over the crumb base and bake for 45 minutes at 300˚.

Mix 1 Tbsp sugar and the vanilla into the sour cream. Spread lightly over the top of the cake and return it to the oven to bake 10 minutes more.

Let the cake cool and remove the rim of the spring pan.

No comments: