Ingredients for Fruit Jewel Cheesecake
- Graham Cracker Crumbs
- Margarine
- 16 ounces (two 8-ounce packages) cream cheese, softened
- Sugar
- 4 large eggs
- 1 cup sour cream
- Lemons, Rind Of
- 1 tablespoon cornstarch
- Orange Juice
- Water
- 1 tablespoon lemon juice
- Lemon, Rind Of
- Strawberry
- Pineapple Chunks
- Blueberries
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How to Make Fruit Jewel Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine crust ingredients (see recipe below). Press firmly into the bottom of an ungreased 10-inch springform pan.
- Make the cheesecake filling: In a large bowl, beat 16 ounces cream cheese and 1 cup granulated sugar at medium speed until smooth and creamy.
- Reduce speed to low and add 4 large eggs one at a time, beating just until blended after each addition.
- Add 1 cup sour cream, 2 teaspoons lemon zest, and blend well.
- Pour the filling into the prepared crust.
- Bake for 50-60 minutes, or until the center is just set. The edges will be set, but the center may still jiggle slightly.
- Cool the cheesecake completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- Prepare the glaze: In a small saucepan, combine 1 tablespoon granulated sugar and 1 tablespoon cornstarch. Gradually whisk in ½ cup orange juice and ¼ cup water.
- Bring to a boil over medium heat, stirring constantly until thickened. Remove from heat and stir in 1 tablespoon lemon juice and ¼ teaspoon lemon zest.
- Cool the glaze completely.
- Just before serving, carefully remove the sides of the springform pan.
- Arrange your favorite fresh fruit (berries, kiwi, etc.) over the cheesecake.
- Spoon or brush the glaze over the fruit.
- Serve immediately and enjoy! Yields 16 servings.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
100g
Fat
59g
Carbs
10g
