-CRUST-
1 3/4 c Gingersnap crumbs (about
-30 cookies)
1/4 c Margarine or butter, melted
FILLING
3 8 ounce pkg. cream cheese,
-softened
1 c Sugar
4 Eggs
1 15.75 oz. can lemon pie
-filling
1 8 ounce container sour cream
1 ts Grated lemon peel
TOPPING
3/4 c Raspberry jelly
2 ts Lemon juice
2 c Halved strawberries
1 c Blueberries
1 c Raspberries
2 Kiwi fruit, peeled,quartered
-lengthwise and sliced
Strips of lemon peel, if
-desired
Heat oven to 350?F. In medium bowl, combine crust ingredients; mix well.
Press in bottom and 1/2 inch up sides of 10 or 9 inch springform pan. Bake
at 350?F for 5 minutes.
Meanwhile, in large bowl, combine cream cheese and sugar; beat at low speed
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 over crust in pan; spread evenly.
Bake 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 on wire rack for 1 hour. Cover; refrigerate
at least 24 hours.
In small microwave-safe bowl, combine jelly and lemon juice. Microwave on
High for 30 to 60 seconds, stirring once. With wire whisk, stir until
smooth. Cool completely.
When ready to serve, remove sides of pan; place cheesecake on serving
plate. Spread reserved pie filling over top of cheesecake.
In medium bowl, combine strawberries, blueberries and raspberries. Spoon
about 1 cup berry mixture around edge of cheesecake. Drizzle with some of
jelly mixture. Arrange a few kiwi fruit pieces in berry mixture on
cheesecake. Garnish with lemon peel strips. Serve with remaining fruit
and jelly mixture. Store in refrigerator. Yield: 16 servings
Yields
16 Servings