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Prep Time: 45 Minutes Cook Time: 2 Minutes |
Ready In: 47 Minutes Servings: 6 |
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I love THIS cheesecake. I love cheesecake period. This is especially good with the fresh fruit and jam. Everyone thinks I bought it at the bakery, it's so beautiful. good too. hence the picture. Ingredients:
1 1/2 cups graham cracker crumbs |
2 tablespoons sugar |
1/4 cup butter or 1/4 cup margarine, melted |
5 (8 ounce) packages cream cheese, softened |
1 1/3 cups sugar |
3 tablespoons flour |
3 large eggs |
1/2 cup sour cream |
2 teaspoons lemons, zest of |
1 1/2 teaspoons vanilla extract |
1 egg white |
1 tablespoon sugar |
1/2 cup sour cream |
1/2 cup raspberry preserves |
1/2 cup apricot preserves |
1 cup fresh fruit (chopped) |
Directions:
1. Crust: In a medium bowl, combine graham cracker crumbs and sugar.
2. Add melted butter; stir to combine.
3. Press crumb mixture into a 9-inch spring pan and chill for 30 minutes.
4. Filling: In a large bowl, using an electric mixer (med. speed) beat cream cheese for 2 minutes.
5. Add sugar, gradually add flour and mix well.
6. Beat in eggs one at a time.
7. Add sour cream, lemon zest and vanilla.
8. Pour into crust.
9. Preheat oven to 325 degrees.
10. Bake for 1 hour 15 minutes.
11. Remove cake from oven and cool 15 minutes.
12. Topping: Beat egg white with sugar until soft peaks appear.
13. Fold in sour cream; spread on top of cake.
14. Return cake to oven; bake until topping is set, (not brown) approx.
15. 20 minutes.
16. Turn off oven; with door open continue to let the cheesecake cook for another hour.
17. Cool completely.
18. Place preserves in microwave on HIGH for 45 seconds until thin and spreadable.
19. Spoon preserves onto each 1/2 of the design (Ying/Yang) with the back of the spoon spread and fill each section.
20. Arrange fruit ontop; chill and Serve!
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