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Fruit Jewel Cheesecake
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This creamy cheesecake, crowned with glazed fruit makes a spectacular dessert! From Pillbury's Complete Book of Baking.
Crust:
1-1/2 cups graham cracker crumbs (about 24 cracker squares)
1/4 cup margarine or butter, melted
Filling:
3 (8.00 ounces) packages cream cheese, softened (I use Neufchatel)
1 cup sugar
4 eggs
1-1/2 cups sour cream
2 teaspoons grated lemon, rind of
Citrus Glaze:
1 tablespoon sugar
2 teaspoons cornstarch
1/2 cup orange juice
1/4 cup water
1 tablespoon lemon juice
1/4 teaspoon grated lemon, rind of
Topping:
1 pint strawberry, sliced
2 cups pineapple chunks, fresh or canned well drained
1 cup blueberries
Heat oven to 350*F.
In a medium bowl, combine crust ingredients; press in bottom of ungreased 10-inch springform pan.
In a large bowl, beat cream cheese and 1 cup sugar at medium speed until smooth and creamy.
At low speed, add eggs 1 at a time, beating just until blended. Add sour cream and 2 tsp. lemon peel; blend well. Pour into crust-lined pan. Bake at 350*F. for 50 to 60 minutes or until center is set. Cool.
Refrigerate for several hours or even overnight.
In small saucepan, combine 1 tbl. sugar and cornstarch. Gradually add orange juice and water. Bring to a boil over medium heat, stirring constantly. Stir in lemon juice and 1/4 tsp. grated lemon peel. Cool.
Just before serving, carefully remove sides of pan. Arrange fruit over cheesecake. Spoon or brush glaze over fruit Store in refrigerator.
24. Yield: 16 servings.
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