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Cheesecake Medley

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Ingredients
  Lemons 2
  Orange 1
  All-purpose flour 2 Cup (32 tbs) (Regular Variety)
  Granulated sugar 2 Cup (32 tbs)
  Butter 3⁄4 Cup (12 tbs), softened
  Egg yolk 1
  Soft cream cheese 40 Ounce (5 Packages Of 8 Ounce Each)
  Salt 1⁄4 Teaspoon
  Egg yolks 2
  Eggs 5
  Heavy cream/Whipping cream 1⁄4 Cup (4 tbs)
  Canned sliced pineapple 8 Ounce, drained (1 Can)
  Sliced fresh strawberries 1 1⁄2 Cup (24 tbs)
  Halved seedless grapes 1⁄2 Cup (8 tbs)
  Apple jelly 1⁄4 Cup (4 tbs), melted
Directions

Early in day: Grate lemons; reserve half of peel for dough, half for filling.
Grate orange and reserve half of peel for filling.
(Use rest in stuffing.) With electric mixer at low speed, mix 1 1/2 cups sifted flour, 1/4 cup sugar, butter, 1 egg yolk and half of lemon peel; refrigerate 1 hour.
Preheat oven to 400°F.
Press 1/3 of dough into bottom of 10-inch springform pan.
Bake 8 minutes; cool.
Press rest of dough around side up to 1 inch below top.
Increase oven heat to 475°F.
In bowl, with electric mixer at low speed, beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, salt and 2 egg yolks until smooth.
Beat in eggs, one at a time, until smooth.
Stir in cream and reserved peels.
Pour into springform pan.
Bake 15 minutes, then reduce heat to 200°F.
Bake 1 1/4 hours.
Turn off heat; let stand in oven 1/2 hour; remove to rack.
When cool, remove side of pan; refrigerate cake.
About 1 hour before serving: Cut each pineapple slice into 8 pieces.
Arrange on cake with strawberries and seedless grapes.
Brush melted jelly over fruit; chill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apple
Interest: 
Everyday, Healthy
Preparation Time: 
100 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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