Cheesecake Divine
Submitted by bravesbbfan
A two-layer cheesecake with a tangy sour cream topping baked over a creamy lemon-vanilla filling in a graham cracker crust. Served chilled with crushed berries.
YIELD
1 cakePREP
15 minCOOK
30 minREADY
5 hrsThis cheesecake earns its name.
The base layer is a simple cream cheese filling brightened with vanilla and lemon, baked just until set. Then a silky sour cream topping goes on while the cake is still warm, gets a quick second bake, and transforms into this cool, tangy crown that balances everything underneath.
After a long chill (at least 5 hours, overnight is even better), you get a cheesecake that’s creamy, layered, and absolutely worth the wait.
Serve it plain or spooned with crushed fresh berries.
Kitchen Tips
- Let the cream cheese soften completely at room temperature to avoid lumps in the filling
- The 5-minute cool between bakes is key. It lets the base set just enough so the sour cream layer sits on top cleanly.
- Chill overnight if you can. The flavor deepens and the texture firms up beautifully.
Ingredients
Directions
Beat well and pour into graham crust.
Bake at 350℉ (180℃). for 15 to 20 minutes.
Remove and cool 5 minutes.
Combine sour cream, sugar, vanilla and lemon juice.
Pour on top of cream cheese mixture. Bake for 10 minutes.
Chill for at least 5 hours. Serve with crushed berries if desired.
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