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Glazed Cheesecake With Fruit

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For crust
  Graham cracker crumbs 1⁄2 Cup (8 tbs) (8 Crackers)
  Grape nut cereals 1⁄2 Cup (8 tbs)
  Vegetable oil 2 Tablespoon (Preferably Canola Oil)
For filling
  Nonfat cottage cheese 2 Cup (32 tbs), pressed to yield 1 cup
  Cheese 2 Cup (32 tbs)
  Reduced fat cream cheese 8 Ounce, softened (1 Package)
  Sugar 1 1⁄4 Cup (20 tbs)
  Eggs 2 Large
  Egg whites 2 Large
  Cornstarch 1 Tablespoon
  Pure vanilla extract 1 Tablespoon
  Grated lemon zest 2 Teaspoon
  Lemon juice 1 Teaspoon
For topping
  Yogurt cheese 2 Cup (32 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Pure vanilla extract 2 Teaspoon
For fruit and glaze
  Navel oranges 4
  Apricot preserves 1⁄4 Cup (4 tbs)
  Orange liqueur 2 Tablespoon (Such As Grand Marnier)
  Kiwi fruit 4 , peeled and sliced
  Hulled strawberries 2 Cup (32 tbs)

To make crust: Preheat oven to 350 degrees F.
Coat a 9- or 10-inch springform pan with nonstick cooking spray.
In a medium-sized bowl, stir together crumbs, cereal and oil.
Press into the bottom of the prepared pan and set aside.
To make filling: Put the pressed cottage cheese in a food processor and process until smooth.
Add yogurt cheese, cream cheese, sugar, eggs, egg whites, cornstarch, vanilla, lemon zest and lemon juice and process until smooth.
Spoon the mixture over the crust.
Set the pan on a baking sheet and bake until just set, 40 to 45 minutes for a 10-inch cake or 50 to 55 minutes for a 9-inch cake.
Remove from the oven and cool for 15 minutes.
Retain oven temperature at 350 degrees F.
To make topping: In a small bowl, stir together yogurt cheese, sugar and vanilla.
Spoon over the baked cheesecake, starting at the center and extending to within 1/2 inch of the edge.
Return the cheesecake to the oven and bake for 5 minutes longer.
Cool on a rack.
Cover and refrigerate for at least 12 hours or for up to 3 days.
To glaze cheesecake: Using a sharp knife, remove skin and white pith from oranges and discard.
Cut segments away from their surrounding membranes and reserve.
In a small saucepan, melt apricot preserves over low heat.
Remove from the heat and stir in orange liqueur.
With a pastry brush, brush about half of the apricot preserves mixture over top of the chilled cheesecake.
Arrange kiwi fruit, orange segments and strawberries decoratively over top.
Brush the remaining apricot preserves mixture over the fruit.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5579 Calories from Fat 1729

% Daily Value*

Total Fat 195 g300.1%

Saturated Fat 94 g470.1%

Trans Fat 0 g

Cholesterol 935 mg311.7%

Sodium 5233.3 mg218.1%

Total Carbohydrates 707 g235.6%

Dietary Fiber 43.5 g174%

Sugars 511.4 g

Protein 271 g541%

Vitamin A 184.1% Vitamin C 1471.6%

Calcium 342.3% Iron 228.1%

*Based on a 2000 Calorie diet

Glazed Cheesecake With Fruit Recipe