Ingredients:
1 1/2 cups graham cracker crumbs ( about 24 cracker squares)
1/4 cup margarine or 1/4 cup butter, melted
3 (8 ounce) packages cream cheese, softened ( I use Neufchatel)
1 cup sugar
4 eggs
1 1/2 cups sour cream ( I use light)
2 teaspoons grated lemons, rind of
1 tablespoon sugar
2 teaspoons cornstarch
1/2 cup orange juice
1/4 cup water
1 tablespoon lemon juice
1/4 teaspoon grated lemons, rind of
1 pint strawberries, sliced
2 cups pineapple chunks, fresh or canned well drained
1 cup blueberries
Directions:
Heat oven to 350*F.
In medium bowl, combine crust ingredients; press in bottom of ungreased 10-inch springform pan.
In large bowl, beat cream cheese and 1 cup sugar at medium speed until smooth and creamy.
At low speed, add eggs 1 at a time, beating just until blended.
Add sour cream and 2 tsp.
lemon peel; blend well.
Pour into crust-lined pan.
Bake at 350*F.
for 50 to 60 minutes or until center is set.
Cool.
Refrigerate for several hours or even overnight.
In small saucepan, combine 1 tbls.
sugar and cornstarch.
Gradually add orange juice and water.
Bring to a boil over medium heat, stirring constantly.
Stir in lemon juice and 1/4 tsp.
grated lemon peel.
Cool.
Just before serving, carefully remove sides of pan.
Arrange fruit over cheesecake.
Spoon or brush glaze over fruit.
Store in refrigerator.
Enjoy!
Yield: 16 servings.
Servings: 16
Time preparation: 15 min.
Time total: 85 min.