German Cheesecake
photo by Annacia
- Ready In:
- 1hr 35mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
directions
- For the crust: Cream butter, sugar, and egg; add flour. Spread in the bottom of a 9" spring form pan and bake for 5 minutes at 450, remove and cool slightly.
- For the filling: Cream the cream cheese, add sugar slowly, and vanilla. Cream in eggs one at a time, add milk and flour.
- Pour onto crust, and bake 10 minutes at 450; reduce the heat to 250 and bake an additional 60 minutes (or until center tests done.).
- Cool to room temp, then refrigerate until chilled. Serve cold.
- Note: My mom just tosses all of the ingredients into the mixer at once, but I think it comes out creamier if you mix them as listed.
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Reviews
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This is outstanding. I made a small sized cake as I'm the only one in the family that likes cheesecake (YAY!). The sides browned enough to look like chocolate but when it was cut the center was a perfect creamy vanilla. I topped mine with a strawberry rhubarb sauce using rhubarb cut outside my back door and straight onto the chopping block. I also added a touch of Goldschlager to it and, oh my, what a fabulous combo! Made for ZWT7 and Witchin Kitchen.
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Very good! This tastes very much like the Baked Cheesecake that I ate at one of my neighbors' homes in Winnweiler, Germany when we lived there from 1975-1978. It was the first time I had ever eaten baked cheesecake that day. This is good even without the fresh strawberries I plan to put on it later. BTW...I only made a 1/2 recipe and used a glass pie plate and it didn't crack at all. So perhaps this recipe just prefers glass baking containers. I very lightly sprayed the pan before putting in the crust and it lifts out just fine...so I see no need to use a springform pan unless you just like the presentation of the cheesecake standing up so elegantly. I will make this recipe again. Made for Zingo--ZWT#6--2010.
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Quite a nice cheesecake. I have to be honest and say that after trying both I do prefer a graham crust, The cheesecake itself is fabulous. Mine cracked a little on top but I loved the nice even top that firmed up without the jiggly center guessing game that I play with my normal recipe. I did leave it in the oven the full 60 minutes at 250 but should have maybe checked it at 55 minutes. I used reduced fat cream cheese and stirred in mini chocolate chips vs using a fruit topping. Overall we were very pleased and I will be saving this recipe to make again. Thanks for sharing the recipe with us :) Made for ZINGO! ZWT 6
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This was a very tasty cheesecake, with quite a different crust. The overall cheesecake was not very sweet, which I appreciated, and the crust was quite sturdy, and also not so sweet. I wish that I had added a topping, because my cheesecake did crack. While not affecting the taste, it would have been more attractive! I will be making this again. Made for ZWT6.
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