German Cheesecake
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 2 tablespoons milk
- 3 eggs
- 1 egg
- 1 teaspoon vanilla
- 1 1/4 cups flour
- 1/3 cup butter
- 2 tablespoons flour
- 1/3 cup sugar
- 3/4 cup sugar
- 24 ounces cream cheese (3 packs)
- Carbohydrate 28.2180874980263 g
- Cholesterol 22.5479166925779 mg
- Fat 8.19809417644182 g
- Fiber 0 g
- Protein 1.72199208343577 g
- Saturated Fat 5.1802841728574 g
- Serving Size 1 1 serving(s) (190g)
- Sodium 7662.07164679201 mg
- Sugar 28.2180874980263 g
- Trans Fat 0.572080042350963 g
- Calories 190 calories
My German Cheesecake Obsession: A Recipe That Changed My Life
Let me tell you a story about a cheesecake. Not just any cheesecake, mind you, but a German cheesecake that's so unbelievably good, it's ruined store-bought cheesecakes for me forever. This recipe isn't some fancy, complicated creation. It's simple, adaptable, and downright foolproof. It all started years ago when my aunt was living in Germany. She came back with this recipe, and the rest, as they say, is history.
The secret? It's all in the details. The cream cheese needs to be at room temperature – crucial for that melt-in-your-mouth texture. Beyond that, the possibilities are endless. Want a classic plain cheesecake? This recipe delivers. Feeling adventurous? Throw in some berries, chocolate chips, or a swirl of your favorite extract. Top it with pie filling for an extra layer of deliciousness. The versatility is a major selling point. Even better, this recipe is incredibly forgiving. I've made it countless times, and it's always a success. I usually have a little bit of crust leftover, but that’s just more for me!
One thing I've learned through trial and error: baking this cheesecake in a 13x9 glass dish prevents cracking, unlike using a springform pan. However, if you are using a springform pan and want to prevent cracking, a trick I heard is to place a pan of water in the oven while baking. Personally, I don't bother with that in the glass dish, and I’ve never had a problem!
This isn't just a dessert; it's a testament to simple perfection. The creamy, rich filling, the perfectly crisp crust – it's a symphony of flavors and textures. It's the kind of cheesecake that makes you want to close your eyes and savor every bite. It’s the kind of recipe that’s become a family favorite, a tradition passed down from my aunt to me, and one I can't wait to share with you.
More than just a dessert, this German cheesecake is a memory. It's a taste of my aunt’s time in Germany, a taste of simpler times, and a taste of pure, unadulterated deliciousness. And that, my friends, is why it will forever hold a special place in my heart (and my kitchen).
So, what are you waiting for? Give it a try! Let me know how it turns out, and feel free to share your own variations. After all, the best part of this recipe is its adaptability. Let your creativity shine through! Happy baking!
Ingredients: (The full ingredient list is provided separately)
Note: This recipe makes a wonderfully creamy cheesecake. I’ve found that the cream cheese needs to be at room temperature for best results.
Step-by-step
- 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.
