Ultimate Cheesecake

By luvmybuttonsnbows

TOPPING: 1 egg white, 1 tbsp. sugar, ½ c. sour cream, ½ c. raspberry preserves, ½ c. apricot preserves, 1 c. assorted fresh fruit, chopped. Using tip of a knife, score a "ying-yang" design on top of cake. Place preserves in microwave-safe bowl. Microwave on HIGH until preserves are thin, about 45 sec. Spoon preserves onto each half of design. With back of a spoon, spread preserves to fill each section. Arrange fruit on top of cake. Chill until ready to serve. Wrap an undecorated cake in foil and store in refrigerator for up to 4 days.

Ingredients

• CRUST:
• 1 1/2 c. graham cracker crumbs
• 2 tbsp. sugar
• 1/4 c. butter or margarine, melted
• FILLING:
• 5 pkg. (8 oz. ea.) cream cheese, softened
• 1 1/2 c.sugar
• 3 tbsp. flour
• 3 large eggs
• 1/2 c. sour cream
• 2 tsp. finely grated lemon peel
• 1 1/2 tsp. vanilla

Preparation

Step 1

PREPARING THE CRUST: In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter; stir to combine. Press crumb mixture into a 9-in. springform pan. Chill 30 min. MAKING THE FILLING: Preheat oven to 325°. In a large bowl, using an electric mixer set on medium, beat cream cheese for 2 min. Add sugar. Gradually add flour; mix until combined. On low speed, beat in eggs, one at a time, until just blended. Add sour cream, lemon peel and vanilla; beat until just blended. Pour into crust. Bake for 1 hr. 15 min. Remove from oven; cool for 15 min. 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. Return cake to oven; bake until topping is set, not browned, about 20 min. Turn off oven; let cheesecake sit for 1 hr. with oven door ajar. Place cake on wire rack to cool completely.