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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 12 |
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First & foremost, I LOVE cheesecake. A friend gave me this recipe and I absolutely love it! 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 all-purpose flour |
3 large eggs |
1/2 cup sour cream |
2 teaspoons finely grated lemon peel |
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. Preparing the Crust:.
2. In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter; stir to combine. Press crumb mixture into a 9-inch springform pan. Chill 30 minutes.
3. Making the Filling:.
4. Preheat oven to 325 deg. In a large bowl, using an electric mixer set on medium speed, beat cream cheese for 2 minutes; add sugar. Gradually add flour; mix until combined. On low speed, beat in eggs, one at a time, until just blended. Add sour cream, lemon peel and vanilla; beat until just blended. Pour into crust. Bake for 1 hour 15 minutes. Remove cake from oven; cool for 15 minutes. Meanwhile, beat egg white until frothy; add sugar and beat until soft peaks form. Fold in sour cream until blended. Spread on top of cake. Return cake to oven; bake until topping is set, not browned, about 20 minutes. Turn off oven; let cheesecake sit for 1 hour with oven door ajar. Place cake on wire rack to cool completely.
5. Making the Topping:.
6. Using tip of a knife, score a ying yang design on top of cheesecake. Place preserves in microwave-safe bowls. Microwave on HIGH until preserves are thin, about 45 seconds. Spoon preserves onto each half of design. With back of a spoon, spread preserves to fill each section. Arrange fruit on top of cake. Chill until ready to serve.
7. (You can use whatever preserves you want: I have also used strawberry and blackberry before!).
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