German Cheesecake
95 mins (prep 15, cooking 80)
8 ingredients
8 servings
My Aunt received this recipe when she was living in Germany years ago. It is awesome! Hard to mess up, easy to change the flavor. I can't eat store bought cheesecake anymore, because this recipe has me spoiled. It is very important that the cream cheese be allowed to soften to room temperature so that the cheesecake will be creamy. The recipe listed is for a plain cheesecake, you can make any flavor though, by using different extracts, or adding berries, chips, etc, or by topping with pie filling, etc. I usually have a little bit of the crust left over.I have found that the top doesn't crack in a 13x9 glass baking dish, but it does crack when baked in a springform pan. If you aren't going to be topping it with something, you could throw a dish of water in the oven while the cheesecake is baking to help prevent the cracking. I never do.

Categories:  cheesecake , easy , <-4-hours , time-to-make , dessert ,
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Serving Size (153.71 g)
Servings 8
Amount per Serving
Calories 376.95 Calories from Fat 86.58
% Daily Value *
Total Fat 9.62g 118.45%
Saturated Fat 5.84g 233.67%
Trans Fat 0.32g %
Cholesterol 33.95mg 90.54%
Sodium 684.24mg 228.08%
Total Carbohydrate 57.1g 152.26%
Dietary Fiber 2.41 g 76.98%
Sugars 39.03 g %
Protein 17.66g 282.62%
Vitamin A 299.93IU% Vitamin C 0.21mg%
Calcium 352.65mg% Iron 1.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4