German-Style Cheese Cake
German-Style Cheese Cake features rich cream cheese and citrus flavors, with a buttery graham cracker crust, perfect for special occasions or indulgent desserts.
Ingredients
Instructions
- Preheat oven to 300°F (150°C).
- In a saucepan, melt the butter.
- Stir in the graham crumbs and sugar.
- Pat the mixture firmly onto the bottom of a buttered 9-inch spring-form pan.
- In a large mixing bowl, beat the cream cheese until smooth.
- Gradually add the Eagle Brand milk, mixing well.
- Add the flour, eggs, vanilla, and grated lemon or orange rind; beat until smooth.
- Pour the filling over the crust.
- Bake in the preheated oven for about 60 minutes or until set.
- Cool completely before removing from the spring-form pan and serving.
Tips & Substitutions
For an even creamier texture, let the cream cheese soften to room temperature before beating. If you prefer, you can substitute the graham crumbs with crushed vanilla wafers for a different flavor profile. Adding a pinch of salt to the cream cheese mixture can enhance the overall taste. If you don't have fresh citrus rind, lemon or orange extract can be a good alternative.
Serving Suggestions
Serve this cheesecake chilled, optionally topped with fresh fruit or a drizzle of chocolate sauce for added sweetness. It pairs beautifully with a side of vegetable salad marinade for a refreshing contrast. For a special touch, consider serving with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm individual slices in the microwave for about 15-20 seconds, or let them come to room temperature before serving to enhance the flavors. Avoid freezing, as it may alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of German-Style Cheese Cake contains roughly 709 calories, with 15g protein, 65g carbohydrates, and 36g fat. It is an excellent source of vitamin A (42% of the Daily Value), protein (30% of the Daily Value), and iron (27% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 568mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese for this recipe?
Yes, you can use low-fat cream cheese, but the texture may be slightly different. The cheesecake might not be as rich and creamy, so consider adding a bit more sugar to balance the flavors. Just ensure that all ingredients are at room temperature for the best results.
What should I do if my cheesecake cracks while baking?
Cracking can occur due to rapid temperature changes. To prevent this, avoid opening the oven door during baking. If cracks do appear, you can cover them with a fruit topping or chocolate ganache for a delicious disguise. Remember, the cheesecake will still taste great!
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges appear set but the center still has a slight jiggle. It will continue to firm up as it cools. Avoid overbaking, as this can lead to a dry texture. A toothpick inserted into the filling should come out mostly clean.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).