Cheesecake With Fruit Topping
|Graham wafer crumbs||375 Milliliter (1 1/2 Cup)|
|Icing sugar||375 Milliliter (1 1/2 Cup)|
|Melted butter||175 Milliliter (3/4 Cup)|
|Cream cheese||500 Gram, softened (2 Packages, 250 Gram Each)|
|Grated lemon rind||1 1⁄2 Teaspoon|
|Sugar||150 Milliliter (2/3 Cup)|
|Blueberries||7 1⁄2 Ounce (1/2 Box)|
|Canned pineapple rings||3|
|Apricot halves||14 Fluid Ounce (398 Milliliter)|
|Lemon juice||1 Teaspoon|
|Cornstarch||15 Milliliter (1 Tablespoon)|
Combine the graham wafer crumbs, icing sugar and melted butter and press firmly into a 9" (23 cm) pan with a removable bottom.
Refrigerate while you prepare the cheese mixture.
Preheat the oven to 350Â°F (180Â°C).
Beat together the softened cream cheese and grated lemon rind until very creamy and fluffy.
Beat in the sugar, salt, and eggs until well blended and then beat a further 5 minutes.
Pour this mixture into the graham wafer crust and bake for approximately 30 minutes.
Arrange the strawberries, blueberries, pineapple and apricot halves in a decorative pattern on top of the cooled cheesecake.
To prepare the glaze, blend the juice from the pineapple and apricots (1 c. or 250 mL), the lemon juice and the cornstarch and cook, stirring frequently, over medium heat until clear and thickened.
Cool slightly before pouring over the fruit.
Refrigerate several hours until the glaze is set.