Celebrating Miriam and A European Breakfast

Making friends isn't always easy in a foreign country; especially, in Germany where people have life long friends from the time they were born. No seriously, my husband has friends from when his mother met new mothers in the hospital.  Also, when children start kindergarten instead of getting a new teacher and new classmates each year the teacher moves along with them and they stay with the same group of classmates until they move on to high school. That is another post for another day, but you get my point.  It is also rare for children to move around like say maybe American children.  My daughters preschool teacher went to high school with my husband. When we walk around town it isn't long before a hello is extended and it turns out to be someone my husband knows from his childhood. Germans are kind of slow to warm up, but once they are your friend they are your friend for life.  I have been very blessed that I have met a really great group of woman.  Last month they took me out to celebrate my birthday, and so when I found out it was Miriam's Birthday this month I wanted to return the kindness. I put my own twist on the European breakfast by adding a salad and adding a cheesecake, but I stuck to the pretty traditional menu. What is a European breakfast you say?  Well, for those reading from Europe you don't need any explanation, but for the my American readers it is seriously magical I think.  I mean don't get me wrong.  I love my scrambled eggs and bacon or pancakes like the next person, but European breakfast are kind of a step above that.  I remember the first time we visited my friends Martin's house in 1989 in Switzerland, his mother since she had to go to work left us the most amazing breakfast spread. The table was set with a basket of a variety of breads covered by a lovely linen towel along with: butter, jams, cheese, ham, salami, Nutella, hard boiled eggs, yogurt and muesli served along with a pot of herbal peppermint tea and a pot of hot cocoa. Let me not forget the tiny juice glasses filled with orange juice.  I couldn't believe my eyes.  I had a lovely morning with Miriam, Sabine, and Marylou and we totally missed Annika.  We are planning on meeting at Sabine's house in November.  I can't wait.

Cheesecake

4 eggs 

3 (8 ounce) packages of Philadelphia Cream cheese or 4 here in Germany

1 cup of sugar 

1 teaspoon of vanilla

Bring the eggs, cream cheese to room temperature in a bowl 

then add the sugar and vanilla and mix with a hand mixer until completely mixed.  

Set aside and preheat the oven to 325 degree or 162 Celsius.

Since I didn't have gram crackers, I used 2/3 of a package of speculoos cookies.  I actually think the cookies were a perfect new addition to this old recipe.  In a blender or buy hand crushing the cookies to make the crust. Add 4 Tablespoons of butter and 1/4 cup of sugar. If cookie mixture is two dry add a couple more tablespoons of butter. Then pat in the bottom of the Cheesecake  and bake for 10 minutes.  Once the crust is done add the cheesecake mixture for approximately 45 minutes.  Just depends on altitude. Top should be a light golden brown and the top should be firm but yet springy.  If top cracks no worries as you are now going to add the sour cream layer.  In another bowl combine 2 cups of sour cream or here in Germany that is about 400 grams along with 1 heaping tablespoon of sugar and a teaspoon of vanilla.  Pour over the top of the cake and bake for an additional 10 minutes.  Let cake cool and cover with your favorite berries.  I used raspberries and blueberries as that is what is in season here, but strawberries and blackberries would be equally delicious.  Enjoy!