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Featured article from our library:
Ultimate Cheesecake
Crust
1 1/2 cups graham cracker crumbs
2 Tablespoons sugar
1/4 cup butter, melted
Filling
5 (8 ounce) packages cream cheese, softened
1 1/3 cups sugar
3 large eggs
1/2 cup sour cream
2 teaspoons zest of lemons
1 1/2 teaspoons vanilla extract
Topping
1 egg white
1 Tablespoon sugar
1/2 cup sour cream
1/2 cup raspberry preserves
1/2 cup apricot preserves
1 cup fresh fruit (chopped)
Preheat oven to 325 degrees.
Crust: In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter; stir to combine. Press crumb mixture into a 10-inch spring pan and chill for 30 minutes.
Filling: In a large bowl, using an electric mixer (med. speed) beat cream cheese for 2 minutes. Beat in eggs one at a time. Add sour cream, lemon zest, and vanilla. Pour into crust. Bake for 1 hour and 15 minutes. Remove cake from oven and cool for 15 minutes.
Topping: Beat egg white with sugar until soft peaks appear. Fold in sour crea; spread on top of cake. Return cake to oven; bake until topping is set, (not brown) approximately 20 minutes.
Turn off oven; with door open continue to let the cheesecake cood for another hour.
Cool completely.
Place preserve in microwave on High for 45 seconds until thin and spreadable. Spoon preserves onto each 1/2 of the design (Ying/Yang) with the back of the spoon spread and fill each section.
Arrange fruit on top. Chill and serve!
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