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Recipe: Fresh Fruit Cheesecake ... Woman's World 7/28/08

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Joined: Dec 10, 2005


Posted to Thread #11524 at 3:33 pm on Jul 29, 2008

Fresh Fruit Cheesecake

You can feed a crowd with this rich sour cream cheesecake crowned with beautiful fruit!

45 gingersnap cookies, ground,
2-1/2 cups crumbs
3 tablespoons butter, melted

4 packages (8 oz. each) cream cheese, at room temperature
1-2/3 cups + 2 tablespoons sugar
5 eggs
1 container (8 oz.) sour cream
1/4 cup all purpose flour
2 tablespoons grated peeled ginger

1 cup heavy cream

1 peach, pitted, sliced, 1 cup
1 cup strawberries, quartered
1/2 cup seedless green grapes, halved
1/2 cup blueberries

1 tablespoon apple jelly, melted

Position 1 rack in center and 1 rack in lower third of oven. Place roasting pan on lower rack; fill halfway with water. Preheat oven to 325 Degrees F. Butter 9" x 3" springform pan. Combine cookie crumbs and butter; press into bottom of pan.

On medium speed, beat cream cheese and 1-2/3 cups sugar until smooth. Add eggs, sour cream and flour; beat until smooth. Stir in ginger. Pour into pan. Bake on center rack 1 hour, 20 minutes or until center jiggles slightly. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven; immediately run knife around edge of pan to loosen cake. Cool on rack; refrigerate overnight.

Just before serving, beat heavy cream and remaining 2 tablespoons of sugar until stiff peaks form. If desired, transfer to pastry bag fitted with large tip; pipe or spoon around cake edge. Gently toss fruit with jelly; arrange in center of cake.

Source: Woman's World - Issue 7/28/08

This reads delicious and the photo is beautiful. Thought I would archive it here for anyone interested. The presentation is beautiful.

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