The Ultimate Cheesecake
|Graham cracker crumbs||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted (About 0.5 Stick)|
|Cream cheese||40 Ounce, softened|
|Sugar||2 1⁄3 Cup (37.33 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Finely grated lemon zest||2 Teaspoon|
|Raspberry preserves||1 1⁄2 Cup (24 tbs)|
|Apricot preserves||1⁄2 Cup (8 tbs)|
|Chopped fresh fruit||1 Cup (16 tbs)|
Combine the graham cracker crumbs and the 2 tablespoons sugar in a medium bowl and mix well.
Stir in the melted butter.
Press the graham cracker crumb mixture into a 9-inch springform pan.
Chill for 30 minutes.
Preheat the oven to 325 degrees.
Place the cream cheese in a large mixing bowl and beat at medium speed for 2 minute or until smooth.
Add the 1 1/3 cups sugar gradually, beating until light and fluffy.
Add the flour gradually, beating until combined.
Add the eggs and beat at low speed until blended.
Add the sour cream, vanilla and lemon zest and beat just until blended.
Pour the cream cheese mixture into the graham cracker shell.
Bake for 1 hour and 15 minutes.
Remove to a wire rack to cool for 15 minutes.
Place the egg white in a small mixing bowl and beat until frothy.
Add the 1 tablespoon sugar gradually, beating until soft peaks form.
Spread the egg white mixture over the top of the cake.
Return cake to oven and bake for about 20 minutes or until top is set.
Turn off the oven.
Let the cheesecake stand for 1 hour with oven door ajar.
Remove the cake to a wire rack to cool completely.
Score a yin and yang design with the tip of a knife on the surface of the cheesecake.
Place the raspberry preserves and apricot preserves in microwave-safe bowls and microwave each on High for 30 seconds.
Spread the raspberry preserves evenly over half the design, apricot preserves over the other half.
Arrange the fresh fruit on top of the cake.
Chill, covered, until ready to serve.