Old Fashioned German Cheesecake

5 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    3 h 30 m

“My husband is a Chef and his father before him and they're from Germany and that's where this recipe came from. I hope it is to your husband's satisfaction. Great Baking!”

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Adjust Servings

Original recipe yields 1 - 12 inch springform pan



  1. In a large bowl, mix graham cracker crumbs, cinnamon and butter until smooth. Measure 1 cup crumb mixture and set aside. Press remaining mixture on bottom and sides of a 12 inch springform pan. Chill for 1 hour in refrigerator or 1/2 hour in freezer. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together cottage cheese and flour. Push through a sieve into a large bowl and set aside. In a medium bowl, beat eggs until frothy. Add sugar, gradually to eggs, beat until light and fluffy. Add salt, lemon juice, lemon peel and vanilla until smooth. Fold in whipped cream. Fold into cheese mixture until no streaks remain. Fill shell with cheese mixture. Sprinkle remaining crumbs evenly over top of cheese cake.
  3. Bake in preheated oven for 60 minutes. Turn off oven and let cheese cake sit in oven for 1/2 hour or longer, until it is cooled. Chill in refrigerator.

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Reviews (5)

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Being from Germany, I know what the "normal" German cheesecake should taste like. I found the taste to be close, but it cannot be compared with a cheescake made with Quark instead of cottage cheese. I also found that the hardest part of making this cake was the "pushing cottage cheese through a sieve." In the end I found it easier to just throw it into the blender and blend it until smooth.



This is a fine American German Cheesecake. German Cheesecake is not made with grahm crackers but a dough made of flour, butter, egg, sugar, lemon, and vanilla-sugar. Quark is available or it can be similarly made using cottage cheese with sour cream added and put in a blender to smooth.



I cant say on taste for I don't eat them I just bake them for people. But on baking this for the first time I found it rather a long process since I'm used to the regular cheesecake. I had alot of the batter let over even using a 12" pan, and it cooked like a soufle, unless I did something wrong. I wish it had a picture I could go by. And unless you know something about cooking this recipe will be hard for you. This recipe took alot longer than 30 min. to prepare.

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Amount Per Serving (16 total)

  • Calories
  • 415 cal
  • 21%
  • Fat
  • 24.3 g
  • 37%
  • Carbs
  • 33.7 g
  • 11%
  • Protein
  • 16.4 g
  • 33%
  • Cholesterol
  • 148 mg
  • 49%
  • Sodium
  • 595 mg
  • 24%

Based on a 2,000 calorie diet



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Basic Cheesecake


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Old German Honey Cookies