Amish cheesecake

Aunt Bebe was the best baker in our family. Her cheesecake recipe was truly unparalleled. It is made with in two layers, the bottom layer has the typical cream cheese batter. The top layer has a delicate tangy, sweet flavor that complements the delicious cheesecake taste and texture. I'm excited to share this beloved family recipe with you, so you can experience the same delight that it has brought to our family for years.

This cheesecake is a family favorite. It has a delicate crust and a creamy cheesecake layer topped with sweetened sour cream. It is very simple to make and easily serves a crowd. What makes it even better, is that it is made in a 9 x 13 pan that you can just cover the glass...Read More »

a Christmas classic!

Learn how to make this German cheesecake recipe and this includes an easy recipe for making quark ... at home! Tastes just like you’re back in Germany in Oma’s kitchen!

Find out how to make cheesecake with a sweet and crisp graham cracker crust and an incredibly silky, creamy, and rich cream cheese filling!

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This easy cheesecake recipe is made with simple ingredients and is so rich and creamy. Plus, it's made without a water bath!

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Delight guests with dessert.

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Amish Peach Upside Down Cake

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Ingredients: for the cake: 2 cups flour 2 teaspoons baking powder 3/4 cup sugar 1/2 cup canola oil 2 eggs, at room temperature pinch of salt for the filling: 16 oz cream cheese*, at room temperatur…

Vanilla cheesecake with a graham cracker crust. Best served after overnight refrigeration.

Millie Otto is an Amish writer who lives in Illinois. This week she is serving up Millie's Amish Carrot Cake!

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Cake baked in a pie shell! Sauce that goes on at the top and ends up in a layer right at the very bottom of the cake! That’s Funny Cake . . . a Pennsylvania Dutch treat so unusual, so intriguing, everyone who tastes it wants the recipe.

This authentic Zapekanka is a Ukrainian cheesecake made from farmer's cheese. It uses 1 bowl for prep and is so easy to make!

Some cheesecakes are set with gelatin and have smooth, jelly-like texture. This cheesecake is baked and sets due to its whipped egg. When chilled it has an appealing dry, soft, crumbly texture. My efforts used the soft cheese bought in tubs. These were light soft cheese; full fat soft cheese and marscapone. Ricotta is one to try next but the recipe below is already perfect. Most of these cheeses cost the same (£4.00 a kilo). Costs: Recipe cost £5.02 or 16 slices at £0.31p. Cooked weight…