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Lemon Chiffon Cheesecake with Fruit Topping

Lemon Chiffon Cheesecake with Fruit Topping

Top off a zesty cheesecake with fresh fruit, and you're serving a winning dessert.

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  • Prep Time 45 min
  • Total Time 26 hr 50 min
  • Servings 16

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

Directions

  • 1 Heat 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.
  • 2 Meanwhile, 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.
  • 3 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 in pan on wire rack for 1 hour. Refrigerate at least 24 hours.
  • 4 In small bowl, combine preserves and lemon juice; mix well. Refrigerate.
  • 5 To serve, carefully remove sides of pan. Place cheesecake on serving plate. Spread reserved pie filling over top of cheesecake.
  • 6 In 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe
Calories
460
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
12g,
12%
),
Cholesterol
105mg
105%;
Sodium
310mg
310%;
Total Carbohydrate
54g
54%
(Dietary Fiber
2g
2%
  Sugars
39g
39%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
35%;
Calcium
8%;
Iron
10%;
Exchanges:
2 1/2 Starch; 1 Fruit; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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