German Cheesecake
INGREDIENTS
  • Cooking Time: 70 minutes
  • Servings: 8 OR 1
  • Preparation Time: 35 minutes
  • •German Cheese Cake
  • •9 x 13 pan. Bake 300 for 10 minutes then lower to 275 for 60 minutes. This is best made day before longer it sits more custurdy it gets, and super creamy.
  • •Crust: make and pat into pan (sometimes I pre- bake this for 15 minutes up to you)
  • •Cream together:
  • •1/2 c melted butter
  • •1/2 c. sugar
  • •Add:
  • •1 egg
  • •1 tsp baking powder
  • •1 1/2 c flour (add little more if to wet)
  • •Filling: mix in order then pour over crust and sprinkle with cinnamon to your liking.
  • •2- (8 oz) cream cheese room temp
  • •1 1/2 sugar
  • •6 eggs, adding one at a time
  • •1/2 pint (1 cup) sour cream
  • •2 tablespoons flour
  • •1 1/2 cups milk
  • •1 teaspoon vanilla
  • •You can serve with any topping; pineapple pie filling is good on this. You can bake it with pie filling on crust then add filling too
DIRECTIONS
  1. You can serve with any topping; pineapple pie filling is good on this. You can bake it with pie filling on crust then add filling too
RECIPE BACKSTORY
This is recipe gets better as it sits. It is a german version. Kind of like the kind you could find in a good bakery with a pastry crust. My mom is german and does not make normal cakes she makes the most amazing tortes. Most german cheese cakes use a different cheese (quark) but I was given this by a friend and I LOVE IT. I hope you enjoy it