Franconian cheesecake – Maddeblootz

Ingredients for 1 servings:

• Yeast dough (see below)
• 1 ½ kg layered cheese
• 3 eggs
• 1 tbsp margarine
• 1 packet of vanilla sugar
• 1 cup of cream (approx. 200 g)
• 1 cup of sour cream (approx. 200 g)
• 100 g sugar (to taste)
• 1 tsp cinnamon
• Cinnamon
• cream

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Sheet cake

Prepare yeast dough as usual (e.g., according to this recipe: https://www.chefkoch.de/rezepte/151491066646634/Hefeteig.html; I make it by feel). Place the dough on a deep baking sheet and pull up a rim. Combine the cheesecake with all the other ingredients in a bowl and mix thoroughly with a mixer. Spread the mixture over the dough and sprinkle with a little cinnamon and a dash of cream. This will create the brown spots later. Bake in a preheated oven at 180°C (top/bottom heat) for about 40 minutes. When the dough is brown, it’s done. Turn on the top heat at the end and continue until the spots appear. NOTE: Important: While the cake is still warm, the mixture will still be loose on the bottom, so let it stand until everything has combined. This is my great-grandmother’s truly old recipe; enjoy!