Ingredients: |
Ingredients: For Crust:
1 ½ c. graham cracker crumbs
2 tbsp. sugar
¼ c. ( ½ stick) butter melted
For the Filling:
5 packages (8 oz. each) cream cheese, softened
3 large eggs
½ c.sour cream
2 tsp. finely grated lemon peel
1 ½ tsp. vanilla extract
For the Topping:
1 egg white
1 tbsp. sugar
½ c. sour cream
½ c. raspberry preserves
½ c. apricot preserves
1 c. assorted fresh fruit, chopped
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Directions: |
Directions:Preparing the Crust:
1. In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter; stir to combine.
2. Press crumb mixture into a 9-inch springform pan. Chill 30 minutes.
Making the Filling:
1. Preheat oven to 325◦F. In a large bowl. Using an electric mixer set on medium speed beat cream cheese for 2 minutes; add sugar.
2. Gradually add flour; mix until combined. On low speed, beat in eggs, one at a time, until just blended.
3. Add sour cream, lemon peel, and vanilla; beat until just blended. Pour into crust. Bake for 1 hour 15 min. Remove cake from oven; cool for 15 min.
4. 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.
5. Return cake to oven; bake until topping is set, not browned, about 20 minutes. Turned off oven; let cheesecake sit for 1 hour with oven door ajar. Place cake on wire rake to cool completely.
Making the Toping:
1. Using tip of knife, score a “ying-yang” design on top of cheesecake.
2. Place preserves in microwave-safe bowls. Microwave on HIGH until preserves are thin, about 45 seconds.
3. Spoon preserves onto each half of design. With back of a spoon, spread preserves to fill each section
4. Arrange fruit on top of cake. Chill until ready to serve. |
This recipe for The Ultimate Cheesecake is from