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Lemon Chiffon Cheesecake with Fruit Topping

lemon chiffon cheesecake with fruit topping Dessert
Lemon Chiffon Cheesecake with Fruit Topping
  • Prep 45 min
  • Total 26 hr 50 min
  • Ingredients 15
  • Servings 16

Top off a zesty cheesecake with fresh fruit, and you're serving a winning dessert.

Updated March 3, 2005

Ingredients

Crust

  • 1 3/4
    cups gingersnap cookie crumbs (about 30 cookies)
  • 1/4
    cup margarine or butter, melted

Filling

  • 3
    (8-oz.) pkg. cream cheese, softened
  • 1
    cup sugar
  • 4
    eggs
  • 1
    (15.75-oz.) can lemon pie filling
  • 1
    (8-oz.) container sour cream
  • 1
    teaspoon grated lemon peel

Topping

  • 1
    (12-oz.) jar seedless red raspberry preserves
  • 1/3
    cup lemon juice
  • 2
    cups halved strawberries
  • 1
    cup blueberries
  • 1
    cup raspberries
  • 2
    kiwi fruit, peeled, quartered lengthwise and sliced
  • Strips of lemon peel, if desired

Steps

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  • 1
    Heat oven to 350°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1/2 inch up sides of ungreased 10 or 9-inch springform pan. Bake at 350°F. for 5 minutes.
  • 2
    Meanwhile, in large bowl, combine cream cheese and sugar; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Reserve 1/2 cup pie filling for topping; refrigerate. Add remaining pie filling, sour cream and grated lemon peel; blend well. Pour filling into partially baked crust; spread evenly.
  • 3
    Bake at 350°F. For 10-inch pan, bake 60 to 70 minutes or until center is almost set; for 9-inch pan, bake 1 hour 10 minutes to 1 hour 20 minutes. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool in pan on wire rack for 1 hour. Refrigerate at least 24 hours.
  • 4
    In small bowl, combine preserves and lemon juice; mix well. Refrigerate.
  • 5
    To serve, carefully remove sides of pan. Place cheesecake on serving plate. Spread reserved pie filling over top of cheesecake.
  • 6
    In medium bowl, combine strawberries, blueberries and raspberries. Spoon about 1 cup berry mixture around edge of cheesecake. Drizzle with some of preserves mixture. Arrange a few kiwi fruit pieces in berry mixture on cheesecake. Garnish with lemon peel strips. Serve with remaining fruit and preserves mixture. Store in refrigerator.
 

Nutrition Facts

Serving Size: 1/16 of Recipe
Calories
460
Calories from Fat
220
% Daily Value
Total Fat
24g
37%
Saturated Fat
12g
60%
Cholesterol
105mg
35%
Sodium
310mg
13%
Total Carbohydrate
54g
18%
Dietary Fiber
2g
8%
Sugars
39g
Protein
7g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
35%
35%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 1 Fruit; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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