Lemon Chiffon Cheesecake with Fruit Topping
Ingredients
Crust
- 1 3/4
- cups gingersnap cookie crumbs (about 30 cookies)
- 1/4
- cup margarine or butter, melted
Filling
- 3
- (8-oz.) pkg. cream cheese, softened
- 1
- cup sugar
- 4
- eggs
- 1
- (15.75-oz.) can lemon pie filling
- 1
- (8-oz.) container sour cream
- 1
- teaspoon grated lemon peel
Topping
- 1
- (12-oz.) jar seedless red raspberry preserves
- 1/3
- cup lemon juice
- 2
- cups halved strawberries
- 1
- cup blueberries
- 1
- cup raspberries
- 2
- kiwi fruit, peeled, quartered lengthwise and sliced
- Strips of lemon peel, if desired
Steps
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1Heat oven to 350°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1/2 inch up sides of ungreased 10 or 9-inch springform pan. Bake at 350°F. for 5 minutes.
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2Meanwhile, in large bowl, combine cream cheese and sugar; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Reserve 1/2 cup pie filling for topping; refrigerate. Add remaining pie filling, sour cream and grated lemon peel; blend well. Pour filling into partially baked crust; spread evenly.
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3Bake at 350°F. For 10-inch pan, bake 60 to 70 minutes or until center is almost set; for 9-inch pan, bake 1 hour 10 minutes to 1 hour 20 minutes. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool in pan on wire rack for 1 hour. Refrigerate at least 24 hours.
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4In small bowl, combine preserves and lemon juice; mix well. Refrigerate.
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5To serve, carefully remove sides of pan. Place cheesecake on serving plate. Spread reserved pie filling over top of cheesecake.
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6In medium bowl, combine strawberries, blueberries and raspberries. Spoon about 1 cup berry mixture around edge of cheesecake. Drizzle with some of preserves mixture. Arrange a few kiwi fruit pieces in berry mixture on cheesecake. Garnish with lemon peel strips. Serve with remaining fruit and preserves mixture. Store in refrigerator.