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Divne Cheesecake

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Recipe

 

Yield

18 servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Crust
1 cup graham cracker crumbs
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3 tablespoons sugar
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¼ teaspoon cinnamon
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3 tablespoons butter
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Filling
24 ounces cream cheese
at room temperature
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2 teaspoons lemon zest
fresh, grated
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5 large eggs
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1 cup sugar
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¼ teaspoon salt
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Creamy topping
1 ½ cups sour cream
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2 tablespoons sugar
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½ teaspoon vanilla extract
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1 can cherry pie filling
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For garnish
1 x blueberries
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Ingredients

Amount Measure Ingredient Features
Crust
237 ml graham cracker crumbs
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45 ml sugar
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1.3 ml cinnamon
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45 ml butter
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Filling
693.6 ml/g cream cheese
at room temperature
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1E+1 ml lemon zest
fresh, grated
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5 large eggs
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237 ml sugar
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1.3 ml salt
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Creamy topping
355 ml sour cream
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3E+1 ml sugar
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2.5 ml vanilla extract
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1 can cherry pie filling
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For garnish
1 x blueberries
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Directions

CRUST: Lightly grease bottom and sides of a 9-inch springform pan.

Mix crumbs, sugar and cinnamon in a small bowl.

Add butter, stir until blended.

Press evenly over bottom and 2 inches up the sides of prepared pan.

Refrigerate while preparing filling.

FILLING: Heat oven to 350'F.

Beat cream cheese and lemon peel in large bowl of electric mixer until smooth and creamy.

Add eggs, sugar and salt and beat until blended, scraping down sides of bowl occasionally.

Once blended, beat 10 minutes or until mixture is smooth, creamy and pale.

Pour into prepared pan.

Bake 50 minutes or until cake is set and top feels firm.

Remove from oven and let stand in pan on wire rack 20 minutes (cake will continue to set and top may crack during cooling).

CREAMY TOPPING: With a wooden spoon beat sour cream, sugar and vanilla about 1 minute until smooth.

Pour over cake and spread gently over surface.

Return to oven and bake 10 to 12 minutes until set.

Cool in pan on wire rack, then refrigerate until cold or up to 2 days.

TO SERVE: Run knife around cake to loosen.

Remove pan sides.

Cake can be frozen ( leave on pan bottom), well wrapped, up to 1 month.

Just before serving spoon pie filling over top.

TO GARNISH: Arrange blueberries in the shape of a bunch of grapes on the cherries.

Add the leaves.

Scatter more blueberries around.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 28067% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 201mg 8%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 0%
Sugars g
Protein 11g
Vitamin A 16% Vitamin C 1%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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