Oma's Cheesecake
This is a classic cheesecake recipe passed down from my German great-grandmother. We always make it for family gatherings like Thanksgiving and Christmas. For best results, let butter, eggs, and cream cheese reach room temperature.
Total Time
1 hour
Servings
8 slices
1 stick (8 tablespoons) butter, at room temperature
¾ cup sugar
1 egg
1 teaspoon vanilla extract
1⅔ cups flour
1 teaspoon baking powder
1 pinch of salt
3 packages (24 ounces) cream cheese, at room temperature
¾ cup sugar
3 eggs, at room temperature
1 teaspoon vanilla extract
1½ tablespoons lemon juice
Preheat oven to 350 degrees Fahrenheit.
Beat softened butter in the mixer until creamy.
Add sugar, egg, and vanilla extract, then beat until combined.
Whisk flour, baking powder, and salt together in a separate bowl.
Add flour mixture to mixer, and mix on low speed just until a dough forms.
Press the dough into the bottom and up the sides of the springform pan to form a crust.
Beat the cream cheese in the mixer until softened, then beat in the sugar.
Beat in the eggs one at a time, then mix in the vanilla and lemon juice.
Pour the batter mixture into the crust-lined pan.
Bake for 40 minutes.
40 minutes
Let cool completely.
Chill cheesecake in fridge for 2 hours or up to several days.
2 hours
- •If you bring this to a gathering, make sure you don't forget the springform pan!
- •Place aluminum foil on top after the first 30 minutes of baking if you don't want the top of the cake somewhat cracked and browned.
- •As with most classic cheesecakes, this pairs well with strawberry sauce.