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Penn-Dutch Traditional Cheesecake

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Recipe

How simple can a cheesecake be? This cake is simple and delicious, easy to make and great to eat. Be prepared for lots of praise when you serve this one!

 

Yield

1 cheesecake

Prep

20 min

Cook

60 min

Ready

80 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 pounds cream cheese
softened
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1 ½ cups sugar
granulated
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6 large eggs
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1 cup sour cream
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1 ½ teaspoons vanilla extract
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1 ½ teaspoons powdered sugar
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Ingredients

Amount Measure Ingredient Features
1.4 kg cream cheese
softened
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355 ml sugar
granulated
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6 large eggs
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237 ml sour cream
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7.5 ml vanilla extract
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7.5 ml powdered sugar
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Directions

BTW, 3 pounds of cream cheese IS correct! That's six 8 ounce packages of cream cheese!

Use a 10 inch springform pan.

In a large bowl beat the cream cheese and sugar until smooth.

Add the eggs, one at a time, beating well after each addition.

Add the sour cream and vanilla and continue to beat until smooth.

Pour into a well-buttered springform pan.

Place the pan inside of a larger pan containing 1 inch of water and bake in a preheated 400 degree F oven for 1 hour.

Transfer the cake to a wire rack and allow to cool for 3 hours.

Remove the sides of the springform pan and refrigerate the cake overnight.

Remove the cheesecake from the refrigerator 1 hour before serving.

Sprinkle the top of the cake with the powdered sugar shortly before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 551g (19.4 oz)
Amount per Serving
Calories 171673% from fat
 % Daily Value *
Total Fat 138g 213%
Saturated Fat 85g 423%
Trans Fat 0g
Cholesterol 717mg 239%
Sodium 1144mg 48%
Total Carbohydrate 29g 29%
Dietary Fiber 0g 0%
Sugars g
Protein 74g
Vitamin A 106% Vitamin C 1%
Calcium 38% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
 

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