cheesecake with fruit topper
Top this cheesecake with your favorite fruits glazed with peach preserves.
Prep: 30 min.
Bake: 4 0 min.
M akes
12
to 16 servings
11
/2
cups graham cracker
crumbs
1
Tbsp. sugar
Vi
cup butter, melted
3
8
-oz. pkg. cream cheese,
softened
1
cup sugar
2
Tbsp. all-purpose flour
1
tsp. vanilla
Vi,
cup milk
3 eggs, slightly beaten
Vi
tsp. finely shredded
lemon peel (optional)
4 cups cut-up fresh fruit
(such as nectarines,
strawberries, and/or
kiwifruits)
Vi
cup peach or apricot
preserves, melted
1 Preheat oven to 375°F. In medium bowl,
combine graham cracker crumbs and 1 tablespoon
sugar. Stir in melted butter. Press mixture onto
bottom and about 2 inches up side of 8- or 9-inch
springform pan.
2 In large bowl, combine cream cheese, 1 cup
sugar, flour, and vanilla. Beat with electric mixer
until combined. Beat in milk until smooth. Stir
in eggs and, if desired, lemon peel just until
combined. Pour mixture into crust-lined pan.
3
Place pan in shallow baking pan. Bake for
40 to 45 minutes for 8-inch pan, 35 to 40 minutes
for 9-inch pan, or until
2Vi
inches around edge
appears set when gently shaken.
4
Cool on wire rack for 15 minutes. Loosen crust;
cool for 30 minutes. Remove side of pan; cool
cheesecake. Cover and chill for 4 to 24 hours.
5
Before serving, in large bowl, combine fruit
and preserves. Spoon mixture over cheesecake.
PER SERVING: 468 cal., 30
3
total fat (t
8
3
sat. lat), 136 ms chol., 346 m
3
sodium, 43 g carb., 1
3
fiber,
8
3
pro.
great cheesecakes
45
