Hope it is a great one!

Happy Birthday Brigitte!!!

Happy bd and have a good one!

Happy Birthday Brigitte! Hope you have a great day.I wish you a wonderful year.

Thank you very much for your birthday wishes. That means a lot to me.
Even though for the past few months I haven't been able to be on arlonet as often as I wish to, I still think about you all and do miss my daily visit.
This year it was no chonklit but german cheese cake. Very delicious.
I'll be around and hope you will too.
Love and Peace
Brigitte

I think I would like to try German cheesecake!

Sounds yummy!

Yum! Happy Birthday!

as strange as it may seem, i am not hugely fond of sweets, but i do like german chocolate cake (always have!)
never had german cheese cake! (that i know of)

Your birthday was yesterday??? OOPS... I'm sorry! But I'm sure that you'll keep on celebrating! Happy Birthday, Brigitte!

you know, after i posted that up there i was thinking to myself, "watch, i bet german chocolate cake isn't even german chocolate cake,,," and that was right! i remember wondering about it before...out loud to myself, but the conversation moved quickly on to something else...now if i'd have had that conversation with my grandpop, i bet he'd have known...i can just hear him, "no! german chocolate cake is not german!!!" and somewhere in there he'd have probably thrown in a, "HOGWASH!!" :)

i apologize!

but i still like german chocolate cake!

hey! would you put rose water in german cheesecake?

i like saying quark!

I like it too, and I would probably put rose water in just about anything...

i am not really sure where to find food grade rose water...but i wonder what it would be like in apple pie,,,or cobbler...or strüdel!!!

Hey everybody,
I know you all would like german cheese cake. There is no cheese in it but either quark or/and sour cream. Here is a recipe for those who can understand german:
500 g Quark, Magerstufe
120 g Zucker
200 g Schmand oder saure Sahne
125 g Sahne
½ Pck. Puddingpulver, Vanillegeschmack
3 mittel-große Ei(er)
1 Pck. Vanillezucker
1 Zitrone(n), Abrieb, unbehandelt
300 g Mehl (405) für Mürbeteig
200 g Butter für Mürbeteig
100 g Zucker für Mürbeteig

Zubereitung
Mit Mehl, Butter und Zucker einen Mürbeteig herstellen. Den Teig flachdrücken und kaltstellen. Nach etwa 1/2 Stunde die Kuchenform auslegen. Den restlichen Teig im Gefrierbeutel flach drücken und im Gefrierschrank für andere Zwecke aufbewahren.

Für den Käsekuchen werden Quark, Eigelb, Zitronenabrieb, Vanillezucker und Schmand glatt gerührt. Die geschlagene Sahne darunter rühren. Eiweiß und Zucker steif schlagen und vorsichtig mit dem Kochlöffel unter die Käsemasse heben. Puddingpulver sieben und ebenfalls unterrühren.
Die Käsekuchenmasse in die vorbereitete Kuchenform einfüllen.
Bei ca. 160°C etwa 45 Minuten backen. Nach Geschmack können auch Rosinen oder Aprikosen in die Form eingelegt werden.

Here a translation by Babylon:
500 g quark, Magerstufe (low fat). 120 g sugar. 200 g schmand or sour cream. 125 g cream. ½ pck. Vanilla custard powder, 3 middle-great egg(s). 1 pck. Vanilla sugar. 1 lemon(n), abrasion, untreated. 300 g of flour (405) for shortcrust pastry. 200 g of butter for shortcrust pastry .100 g sugar for shortcrust pastry. preparation with flour, butter and sugar shortcrust pastry manufacture. The dough flattening and cold. After about 1/2 hour interpret the cake tin.
For the cheesecake, quark, egg yolk, Zitronenabrieb schmand, vanilla sugar and smooth stirred. The whipped cream including stirring. Protein and sugar until stiff and gently beat with the wooden spoon under the fatty matter lift. Custard powder and also stir in seven. The Kasekuchenmasse in the prepared cake mold filling. At a temperature of around 160 °C for approximately 45 minutes in the oven. According to taste can also raisins or apricots in the form will be inserted.[/size]
Don't expect to succeed on the first run. But it is worth a second try.
About the german chocolate cake. I think ýou are right Agnes, it is not german. Our regular chocolat cake ist made with cacao, stirred in a regular cake mix and after baking you cover the cake with a chocolate layer. Tastes good, but not finger licking special good.
Rose water as I know we use in combination with almonds, e.g. to make your own marzipan. A specialty in my region is around christmas to bake so called Bethmännchen, a round cookie made of rosewater, powedered sugar, and almonds. I buy the rosewater in the pharmacy. They can make it.
Now I am finished and hungry.
Thanks for thinking about me and give the cheese cake (without cheese in it) a try.

thanks for encouraging us Brigitte!

we are an incorrigible lot afterall !
i mean, 'encourageable' :)