German Cheese Cake

Crust

1/2 Stick (4 Tbsp) Butter- softened, but not melted

1 C. Flour

1 tsp. Baking Powder

1/4 C. Sugar

1 Egg

1 Tbsp. Milk (or water)

Beat first four ingredients, then add egg and milk. Press into bottom of spring form pan. (Butter your fingers to keep them from sticking to the dough.)

Filling

2 packages (8 oz. each) Cream Cheese- softened

2 C. (1 pint) Cottage Cheese

1 1/2 C. Sugar
2 tsp. Vanilla

1/2 tsp. Salt

6 egg yolks

1/3- 1/2 C. Flour

6 egg whites- beaten stiff

Mix cream cheese, cottage cheese, and sugar. Add vanilla, salt, and egg yolks. Blend in flour. Batter should be smooth (except for cottage cheese bits) and fluffy. Carefully fold in beaten egg whites. Pour over crust then bake @ 350 degrees for 70 minutes. Top will be quite dark and will probably crack. When time is up, do not remove cake, turn off oven, and insert wooden spoon in oven door to allow cake to cool slowly. Leave cake in oven until completely cool (overnight). Remove sides of pan and dust top of cake with powdered sugar.

PS- This recipe is for a large (10 in.) springform pan. If you have a smaller one, I believe a half recipe would be just about right. (Otherwise just bake any leftover in a bread pan.)

Heather Farar