German Cheesecake Recipe

Name: German Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 cups Zwieback Toast Crumbs; 3 tablespoons butter; 2 tablespoons sugar; 1 lb cream cheese; 1/2 cup sugar; 1/2 teaspoon vanilla; zest of one lemon; 1 -2 tablespoon lemon juice (to taste); 2 eggs; 1 cup sour cream; 2 tablespoons sugar; 1 teaspoon vanilla; 1 tablespoon lemon juice

Servings: persons

1 1/2 cups Zwieback Toast Crumbs
3 tablespoons butter
2 tablespoons sugar
1 lb cream cheese
1/2 cup sugar
1/2 teaspoon vanilla
zest of one lemon
1 -2 tablespoon lemon juice (to taste)
2 eggs
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla
1 tablespoon lemon juice

1
Preheat oven to 300.
2
Blend crumbs, butter and sugar, and press into a 9 inch springform pan.
3
Set in warm oven 5 minutes.
4
Set crust aside.
5
Blend cream cheese, sugar, vanilla, rind, juice.
6
Drop in egg yolks one at a time, and beat well after each addition.
7
Beat egg whites until stiff in a separate bowl.
8
Fold beaten egg whilte into cream cheese mix.
9
Pour over crumbs and bake 45 minutes.
10
Mix sour cream + sugar + vanilla + lemon juice.
11
Pour over cake, and bake 10 more minutes.
12
Chill thoroughly and enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups Zwieback Toast Crumbs, 3 tablespoons butter, 2 tablespoons sugar, 1 lb cream cheese, and more.

Yes, German Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

German Cheesecake

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