German Cheese Cake
2 hours 30 minutes to prepare 12 to 14
2 1/2 cups shortbread crushed cookies
1 tablespoon light brown sugar
6 tablespoons butter, melted
32 ounces cream cheese, room temperature
5 large eggs, separated
3/4 cup plus 6 tablespoons granulated sugar, divided
1/2 cup heavy whipping cream
1 cup all-purpose flour, divided
2 teaspoons vanilla extract, divided
2 tablespoons lemon juice
1/3 cup unsalted butter, softened
1 medium Granny Smith apple, peeled, cored, and finely chopped
1/4 cup powdered sugar for serving
Preheat oven to 350°F. Grease a 9-inch spring form pie pan.
Prepare crust: Stir together cookie crumbs, brown sugar and melted butter until mixture resembles wet sand, and press evenly into pan. Bake for 7-8 minutes. Remove and cool completely before filling.
Combine cream cheese, egg yolks, 3/4 cup sugar and 1 teaspoon vanilla in a large bowl, and mix until well combined. Add lemon juice, and slowly mix in heavy cream until smooth. Stir in 2 tablespoons flour.
Beat egg whites until stiff peaks form. Gently fold into batter.
Combine remaining 6 tablespoons sugar, flour, and 1 teaspoon vanilla for topping in a medium bowl. Knead in softened butter until slightly moist and crumbly. Toss with chopped apples.
Pour cheese batter into cooled crust, and sprinkle evenly with apple-crumb topping. Bake 50 to 60 minutes until cake is puffed and light brown.
Let cheesecake rest in warm oven for 1 hour with door slightly ajar. Refrigerate to cool completely.
Remove cheesecake from pan. Sprinkle with powdered sugar before serving.