German Cheesecake

12
Servings
20m
Prep Time
80m
Cook Time
1h 40m
Ready In


"This submitted by the 4th grade teacher at Discovery Elementary School in 1986...for their yearly cookbook...German cheesecake is not as sweet as American cheesecake...Cook time does not include chill time...See note..."

Original recipe yields 12 servings
OK
  • FOR CRUST
  • FOR FILLING

Nutritional

  • Serving Size: 1 (207.6 g)
  • Calories 663.6
  • Total Fat - 47.6 g
  • Saturated Fat - 25.3 g
  • Cholesterol - 595.3 mg
  • Sodium - 349.3 mg
  • Total Carbohydrate - 43.9 g
  • Dietary Fiber - 0.5 g
  • Sugars - 27.4 g
  • Protein - 16 g
  • Calcium - 183 mg
  • Iron - 1.8 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 375°F.

TO MAKE THE CRUST


Step 2

In large mixing bowl using an electric mixer on low speed cream butter, add in sifted flour and baking powder until consistency of cornmeal. Add sugar and egg yolks gradually. Add grated lemon peel and mix until smooth. Spread over the bottom of a 12-inch spring form pan and press mixture 1 1/2 inches upside of pan. Refrigerate.

TO MAKE THE FILLING


Step 3

Blend cream cheese together; add eggs, sugar, vanilla and lemon juice, beat until smooth. Blend in sour cream.

Step 4

Pour into crust. Bake at 375°F for an hour. Turn oven off. Prop oven door open and leave cheesecake in oven for 20 minutes. Let stand another 10 minutes out of oven and then chill for 4-5 hours before serving (chill in a paper bag never plastic.)

Note: Have all ingredients at room temperature, best if all items left out overnight


Tips & Variations


  • 12 inch spring form pan

Related