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Old 12-04-2005, 03:36 AM   #21
Master Chef
cara's Avatar
Join Date: Aug 2005
Location: Hannover, Germany
Posts: 5,763
ha.. I will try to translate my favorite recipe....

Cheesecake with apricots

5 eggs
1 kg quark (aah.. quark again... try it with cottage cheese? Cream cheese?)200 g Butter
300 g sugar (200 g sugar if you prefer not so sweet)
2 pakets Vanille-Puddingpowder ( in Germany that is about 1oog/3,5oz)
1 tblsp baking powder
1 can (8oz) apricots (or pineapple)

preheat the oven to 180C/350F
seperate the egg into white and yolk, beat the white.
let the apricots drip
butter a springform

mix eggyolk, butter, quark, sugar, pudding- and baking powder.
Fold in the beaten eggwhite (In Germany we say "Eischnee" wich means "eggsnow".. how do you call that?)
spoon half the batter in the form, arrange the apricots on it, top with the rest of the batter.

bake for about one hour, let cool out in the form

LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
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Old 12-04-2005, 05:56 PM   #22
Sous Chef
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Join Date: Aug 2004
Location: I'm an Aussie, mate...
Posts: 665
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Originally Posted by Michael in FtW
Humm ... it is time to dig out and dust off the New York style cheesecake recipe.

Brooksy - "Cool Whip" is artificial whipped cream. Stick with the real thing and you'll never be sorry.
Thank you Bro Michael, much appreciated.

Originally Posted by AllenMI
Philadelphia-style Cream Cheese is what most Americans think of as "Cream Cheese"....
Oops . Pardon my ignorance & thank you for the info.

C&P'd your recipe Goody, Thanks.

Wow! 3lbs of cheese! That's huge. Sour cream adds a nice touch to things & I look forward to trying it.

Taking off and flying are optional. Landing is mandatory
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Old 12-20-2005, 09:51 AM   #23
Assistant Cook
Join Date: Nov 2005
Location: Beautiful East Texas
Posts: 19
Here is my favorite cheesecake recipe. Just be sure to follow the comments about baking it a few minutes longer. I can't keep up with the requests for this one!!!

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