Divne Cheesecake

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Servings: 18 Difficulty: Advanced
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A creamy, tangy New York-style cheesecake with a crunchy graham cracker crust and a rich sour cream topping
Divne Cheesecake recipe image
Divne Cheesecake recipe image
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Divne Cheesecake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 18 Calories: 47.1

Description

This classic Divne Cheesecake is a showstopper dessert that combines a buttery, cinnamon-spiced graham cracker crust with an impossibly smooth and dense cream cheese filling. The addition of fresh lemon zest brightens the rich dairy flavors, while a velvety sour cream topping adds a subtle tang that cuts through the sweetness. Baked to perfection, the cake holds its shape beautifully yet melts in your mouth. It is an elegant choice for birthdays, holidays, or any special dinner party. While it requires some patience to cool and set properly, the result is a sophisticated, indulgent treat that feels homemade and luxurious. Serve it chilled with fresh berries for a complete experience.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175ðC). Lightly grease the bottom and sides of a 9-inch springform pan.
  2. In a small bowl, mix graham-cracker crumbs, 3 tablespoons sugar, and cinnamon.
  3. Add melted butter to the crumb mixture and stir until well blended and moist.
  4. Press the mixture evenly over the bottom and 2 inches up the sides of the prepared pan.
  5. Refrigerate the crust while preparing the filling.
  6. In a large bowl, beat 24 ounces (3 packages) cream cheese and 2 teaspoons grated fresh lemon peel until smooth and creamy.
  7. Add 5 large eggs, 1 cup sugar, and 1/4 teaspoon salt to the cream cheese mixture.
  8. Beat on low speed until just blended, scraping down the sides of the bowl occasionally.
  9. Increase speed slightly and beat for 10 minutes until the mixture is smooth, creamy, and pale in color.
  10. Pour the filling into the prepared crust.
  11. Bake for 50 minutes, or until the cake is set and the top feels firm to the touch.
  12. Remove from oven and let stand in the pan on a wire rack for 20 minutes. The top may crack slightly during cooling.
  13. Meanwhile, prepare the topping by beating 1 1/2 cups sour cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla until smooth.
  14. Pour the sour cream topping over the warm cake and spread gently to cover the surface.
  15. Return to the oven and bake for an additional 10 to 12 minutes until the topping is set.
  16. Cool completely in the pan on a wire rack.
  17. Refrigerate the cheesecake until cold, or for up to 2 days, before serving.
  18. To serve, run a knife around the edge to loosen, then remove the sides of the springform pan.
  19. Spoon cherry pie filling over the top of the cake.
  20. Arrange blueberries in the shape of a bunch of grapes on top of the cherries.
  21. Add artificial or fresh leaves to the blueberry arrangement and scatter more blueberries around the base for garnish.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 47.1kcal
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 1.4g7%
Cholesterol 11.8mg4%
Sodium 190.2mg8%
Total Carbohydrate 2.7g1%
Dietary Fiber 0.0g0%
Sugars 2.7g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheesecake, cream cheese, graham cracker crust, sour cream topping, lemon zest, baked dessert, springform pan, rich dessert, party food, holiday treat, vanilla, eggs, cherry filling, blueberries, make ahead, freezable, classic recipe, indulgent, smooth texture, crowd pleaser
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