Ingredients: |
Ingredients: CRUST:
1½ c. - graham cracker crumbs
2 T. - sugar
¼ c. - butter OR margarine, melted (½ stick)
FILILNG:
5 (8 oz.) pkgs. - cream cheese, softened
1 & 1/3 c. - sugar
3 T. - all-purpose flour
3 large - eggs
½ c. - sour cream
2 tsp. - lemon peel, finely grated
1½ tsp. - vanilla extract
TOPPING:
1 - egg white
1 T. - 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:CRUST: In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter: stir to combine. Press crumb mixture into a 9 in. springform pan. Chill 30 minutes.
FILLING: Preheat oven to 325°. 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.
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. Arrange fruit on top of cake. Chill until ready to serve. Serves 6. |
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