Ladies and Gentlemen, we have a winner. In this case, 2nd time’s the charm.
It did seem very strange to me to be making a second cheesecake less than one week after I made the first. Normally, that’s just too dangerous. However, I was determined to get this cheesecake thing right! My second recipe, that had a bit more finesse to it, and a lot less liquid (a good sign in my opinion) seemed very promising. I restocked the cottage cheese, which I still used in place of the quark, and instead of 2 1/8 cups (who uses an 1/8th of a cup?) of milk, this called for 6oz of heavy cream. Lovely. It goes good in my coffee too. =)
(Are you lost? GO READ PART 1)
So, this recipe took a little longer to prepare, but not much. The biggest difference was the number of bowls and things that I used to prep everything. The extra dishes were worth the effort. It was perfect! I don’t take any credit other than my ability to follow the recipe exactly. Baking can be lovely and artistic, but it is most definitely a science, and this was one well done recipe. The crust was delightful. Any crust that is basically a variation of sugar cookie dough can’t be bad. The filling was lovely and did what it was supposed to do, and the cooking time was pretty darn accurate.
The final result was absolutely delicious. Not too sweet, with a lovely crumbly texture. I probably could have cooked it a little less to get a touch less brown on top, but it didn’t affect the taste at all. Yay! German cheesecake success! I now have a go-to cheesecake recipe. =)
Oh, you want the recipe?
Here you go! Enjoy! If you make it, come back and let me know what you think!
Up next in The Sweet Life series: I’m going to make SOMETHING I’ve pinned on pinterest…I just don’t know what yet. Sea salt caramel brownies perhaps? Any suggestions?