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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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A New York style cheesecake with a fruit topping. This cheesecake is so impressive and is sure to wow! The recipe is adapted from a magazine. Ingredients:
1 cup graham cracker crumbs |
1 cup finely chopped almonds |
1/4 cup butter, melted |
3 tablespoons sugar |
4 (8 ounce) packages cream cheese, softened |
1 cup sugar |
3 tablespoons all-purpose flour |
1 tablespoon vanilla extract |
4 large eggs |
1 cup sour cream |
1 small papaya |
1 mango |
2 kiwi fruits |
1 (12 ounce) jar apricot preserves |
1 tablespoon rum |
1 cup pineapple tidbits |
toasted coconut |
Directions:
1. Stir together graham cracker crumbs, chopped almonds, melted butter, and sugar. Press crumb mixture into bottom and 1 inch up sides of a lightly greased 9-inch springform pan.
2. Bake crust at 350° for 10 minutes. Cool on wire rack.
3. Beat softened cream cheese at medium speed with electric mixer until smooth. Gradually add 1 cup sugar, 3 tablespoons flour, and 1 tablespoon vanilla extract.
4. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream, and beat just until blended. Pour mixture into prepared crust.
5. Bake at 350° for 1 hour or until center is almost set. Remove cheesecake from oven; cool on wire rack. Cover and chill 8 hours.
6. Gently run a knife around edge of cheesecake, and release sides of pan; spoon chilled Fruit Topping over top.
7. Garnish, if desired.
8. To make the fruit topping ~ peel and cut papaya, mango, and kiwifruit into small chunks. Stir together apricot preserves and 1 tablespoon rum in a large bowl; add papaya, mango, kiwifruit, and pineapple, tossing to coat. Cover and chill 1 hour. Drain before spooning on top of cheesecake. Makes 3 cups topping.
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