Meta Wertke’s Cheesecake

Meta Wertke’s Cheesecake

This is another old German recipe from Shirley's grandmother, Meta Wertke.  German Cheesecakes traditionally use cottage cheese, where in the U.S. we use sour cream.  It make a very good cheesecake.  Also in the German fashion she used Zwieback Toast. Zwieback toast, in the U.S., is primarily used as teething cookies or toast and is found in the baby food section.

The Ingredients 

1 – 12 oz.  Cream Cheese 16 oz cottage cheese 2 cups sugar 2 tablespoons flour 5 eggs ¾ cup milk 1 teaspoon vanilla

1 package Zwieback toast 7-8 oz (in baby food area) or
graham crackers ( crushed) 1 teaspoon cinnamon

¼ pound ( 1 stick) melted butter

Mixing

Line a spring form pan with mixture of crackers, cinnamon and melted butter.
Blend the cottage cheese in the blender or with a mixer until smooth.
Beat both cream cheese and cottage cheese until smooth.
Have cheeses at room temperature, soft.
Add the sugar and flour. Beat well.
Beat in eggs, one at a time.
Stir in milk and vanilla, Blend well.

Cooking

Bake at 350 degrees for 1 hour. Test with knife.
Continue cooking until knife comes out almost clean.
Turn off oven, open door slightly, use a knife to hold door open.
Cool cake in oven. It may crack , no problem.
In my oven it usually takes 1 ¼ hours to bake.

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Post by Clifton's Cooking Blog.