*  Exported from  MasterCook  *
 
                              DIVNE CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 18   Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CRUST:
    1       c            Graham-cracker crumbs
    3       tb           Sugar
      1/4   ts           Cinnamon
    3       tb           Butter
                         FILLING:
    3       pk           Cream cheese (8oz)ea,
                         At room temperature
    2       ts           Grated fresh lemon peel
    5       lg           Eggs
    1       c            Sugar
      1/4   ts           Salt
                         CREAMY TOPPING:
    1 1/2   c            Sour cream
    2       tb           Sugar
      1/2   ts           Vanilla
    1       cn           Cherry pie filling
                         FOR GARNISH:
                         Blueberries
                         Artificial or fresh leaves
 
   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 minutesa 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. Makes 18 servings.
  
 
 
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