Ah... the ultimate cheesecake. It was first introduced in the early ‘90 by Betty Crocker and again later in the ‘90’s by the Creative Cook’s Kitchen. I’m doing this one for my granddaughter, Caitlyn because last evening she wanted a cherry cheesecake and the only restaurant close enough to even serve it only had strawberry cheesecake.
This cheesecake uses two different preserves; the one on the left is raspberry and apricot and I think the one on the right is blueberry and peach. So you can make this with any combination of preserves that you prefer. I of course will use cherry and apricot. Serves 16
1 1/2 cup graham crackers crumbs or crushed gingersnaps
2 tablespoons sugar
1/4 cup (1/2 stick) butter, melted
5 8oz pkg cream cheese, softened
1 1/3 cup sugar
3 tablespoons flour
3 large eggs
1/2 cup sour cream
2 teaspoons lemon zest
1 1/2 teaspoons vanilla extract
1 egg white
1 tablespoon sugar
1/2 cup sour cream
1/2 cup cherry preserves
1/2 cup apricot preserves
1 cup assorted fresh fruit, chopped
In a medium bowl combine the crust ingredients, stir to combine. Press the mixture evenly into a 9” springform pan, chill for 30 minutes
Preheat oven to 325F. In a large bowl, using an electric mixer on medium speed beat the softened cream cheese for 2 minutes; add the sugar. Gradually add in the flour until mixed well. On a Lowe speed add in the eggs one at a time until they are just blended. Add in the sour cream, zest and extract until just blended. Pour into the crust and bake for 1 hour 15 minutes. Remove and let cool for 15 minutes.
While cooling in another bowl beat the egg whites until frothy; add the sugar and beat until soft peaks form. Fold in the sour cream until blended. When the cake has cooled spread on top. Return the cake to the oven and bake until the topping has set, about 20 minutes. Turn off oven; let cake sit for 1 hour with the oven door ajar , then place on a wire rack to cool completely.
To make the ying yang design use a knife to score the design on top of the cake. Place the preserves in the microwave on high to thin, about 45 minutes. Spoon preserves onto each half of the cake and spread with the back of a wooden spoon to fill each section. Arrange fruit on top. Chill until ready to serve. Yum Yum!
What you’ll need to make this recipe: