Categories: pie-cobbler-cheesecake-tarts

Ingredients

• Crust:
• 1 1/2 cups graham cracker crumbs
• 2 Tbsp. sugar
• 1/4 cup (1/2 stick) butter, melted
• Filling:
• 5 pkg. (8 oz. each) cream cheese, softened
• 1 1/2 cup sugar
• 3 Tbsp. all-purpose flour
• 3 large eggs
• 1/2 cup sour cream
• 2 tsp. finely grated lemon peel
• 1 1/2 tsp. vanilla extract
• Topping:
• 1 egg white
• 1 Tbsp. sugar
• 1/2ncup sour cream
• 1/2 cup raspberry preserves
• 1/2 cup apricot preserves
• 1 cup assorted fresh fruit, chopped

Directions

1. In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter; stir to combine.
2. Press crumb mixture into a 9-inch springform pan. Chill 30 minutes.
3. Preheat oven to 325 degrees. In a large bowl, using an electric mixer set on medium speed, beat cream cheese for 2 minutes; add sugar.
4. Gradually add flour; mix until combined. On low speed, beat in eggs, one at a time, until just blended.
5. 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.
6. 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.
7. 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.
8. Using tip of a knife, score a “ying-yang” design on top of cheesecake.
9. Place preserves in microwave-safe bowls. Microwave on HIGH until preserves are thin, about 45 seconds.
10. Spoon preserves onto each half of design. With back of spoon, spread preserves to fill each section.
11. Arrange fruit on top of cake. Chill until ready to serve.

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