Contributed By: DCC
Creative Cook's Kitchen
The title says it all.
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Total Preparation Time: 2 hours
Actual Cooking Time: 15 to 30 minutes
Number of Servings: More than 10
Origin: American
Special Features: Vegetarian
Nutrition Content: Good Source of Calcium
Holiday: July 4th
Christmas
Meal Type: Dessert
Ingredients
Crust:
1 1/2 cups Graham cracker crumbs
2 tbsp Sugar
1/4 cup Butter or margarine, melted
Filling:
5 pkgs (8 oz Each) cream cheese, softened
1 1/3 cups Sugar
3 tbsp All-purpose flour
3 Large eggs
1/2 cup Sour cream
2 tsp Finely grated lemon peel
1 1/2 tsp Vanilla extract
Topping:
1 Egg white
1 tbsp Sugar
1/2 cup Sour cream
1/2 cup Raspberry preserves
1/2 cup Apricot preserves
1 cup Assorted fresh fruit, chopped
Preparation
Preparing the Crust:
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.
Making the Filling:
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.
Making the Topping:
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. Arrang fruit on top of cake. Chill until ready to serve.
Cook's Notes
Use a smooth measuring cup to help press crumbs evenly against sides and bottom of springform pan.
12 servings.
Nutrition Information
Calories: 643
;
Total Fat: 43 g
;
Saturated Fat: 26 g
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Polyunsaturated Fat: 2 g
;
Carbohydrates: 57 g
;
Protein: 11 g
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Vitamin A: 1603 IU
;
Vitamin C: 9 mg
;
Calcium: 114 mg
;
Sodium: 382 mg
;
Iron: 2 mg
;
Fiber: 0.6 g