Last summer, we stumbled upon a quaint little German bakery on our drive home from vacation. We stopped in long enough to stretch our legs and browse the fresh-baked pastries, and we couldn’t resist trying a slice of the beautiful, strudel-topped cheesecake that sat on the counter. It was heavenly! So light and creamy, with hints of apple and vanilla. We spent a lot of time experimenting, and we’ve finally found the right combination of ingredients to recreate that authentic German cheesecake flavor. The recipe isn’t too complicated. A simple and delicious shortbread crust makes it even easier. The hardest part is waiting for this decadent treat to bake and cool, but we guarantee it’s worth every second.
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