German Cheesecake

22 Jan

Light and fluffy meringue sits on a bed of cheesecake, lovingly handmade by Michele of Hearth & Larder. It’s much lighter than a New York cheesecake – kind of like cheesecake meets mousse – all the taste, but half the density. A hint of lemon balances the sweet, which is not cloying like some store bought versions. The crust was the perfect base, strongly supportive so each wedge makes it to the plate in one piece (pun intended), yet fork-tender enough for breaking into bite size chunks.

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One Response to “German Cheesecake”

  1. Tilly January 24, 2011 at 5:48 pm #

    Although I had this cake two days ago, I can still recall the flavor in my mouth. I love the fluffy meringue part, it almost like having well balanced souffle. I just look into her blog, and “Sourdough Cinnamon rolls” and “Sourdough stollen rolls” look sooooo good. Thanks Cec for sharing this great cake!

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