German Cheese Cake

by Judy Engel
(Grants Pass, OR USA)

I got this recipe from my German friend, Marianne, more than 50 years ago. I've baked it many, many times and it is always a hit.

Preheat oven to 350 degrees

Bottom crust:

• 1 stick melted butter
  
• 1/2 cup sugar
  
• 1/3 cup milk
  
• 1 tsp baking powder
  
• 2 Tbsp corn starch
  
• 2 cups flour
  

Combine the melted butter and sugar in large bowl. Add milk and dry ingredients and mix well until dough forms a soft ball. Press the dough into a 10 inch spring form, bringing the crust up the sides to the top of the form.

Filling:

• 2 eight ounce packages of cream cheese (softened)
  
• 1 pint sour cream
  
• 1 envelope Knox gelatin
  
• 3 eggs
  
• Grated rind of one lemon
  
• 2 Tbsp flour
  
• 1 cup sugar
  
• 1/2 tsp vanilla
  

Combine filling ingredients and mix well until fluffy. Pour filling into crust. Bake at 350 degrees for 20 minutes, then reduce heat to 325 degrees and continue baking another 70 minutes.

Total baking time: 1 ½ hours.

Note: This cheese cake is better if made one or two days ahead so the flavors can blend and the crust softens. Store in a cool room or in the refrigerator. Remove from fridge two hours prior to serving.

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