Jewel-Topped Cheesecake
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Colourful dried fruit and nuts piled on creamy cheesecake give this dessert a festive finish. Use your favourites or an assortment, such as golden raisins, pecans, walnuts, candied cherries, dried pear halves, figs, dried apricots and candied pineapple. Decorate with the fruit up to two hours before serving.
Servings: 12 to 16
Ingredients:
Jewel-Topped Cheesecake
Photography by Edward Pond
| Nutritional Info | |
| Per each of 16 servings: about | - |
| cal | 455 |
| pro | 7 g |
| total fat | 26 g |
| sat. fat | 13 g |
| carb | 52 g |
| fibre | 3 g |
| chol | 102 mg |
| sodium | 225 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 14% |
| vit A | 21% |
| vit C | 10% |
| folate | 10% |
Suggested Recipes
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1-1/2 cups (375 mL) graham wafer crumbs
3/4 cup (175 mL) finely chopped walnuts or pecans
1/3 cup (75 mL) each cocoa powder and granulated sugar
1/3 cup (75 mL) butter, melted
2 tbsp (25 mL) dark rum
1 egg, lightly beaten
Filling:
2/3 cup (150 mL) golden raisins
1/3 cup (75 mL) citron peel
1/4 cup (50 mL) dark rum
2 pkg (each 8 oz/250 g) cream cheese, softened
3/4 cup (175 mL) granulated sugar
2 cups (500 mL) sour cream
3 eggs, lightly beaten
Topping:
3 cups (750 mL) dried fruit and nuts
3 tbsp (45 mL) apple jelly
1 tbsp (15 mL) dark rum
Preparation:
Line side of 9-inch (2.5 L) springform pan with parchment paper; set aside.
In bowl, stir together crumbs, walnuts, cocoa and sugar. Drizzle with butter, rum and egg; stir until moistened. Press onto bottom and about 1 inch (2.5 cm) up side of prepared pan. Bake in 350°F (180°C) oven until firm and no longer shiny, about 12 minutes. Let cool on rack.
Filling: In microwaveable bowl, cover and microwave raisins, peel and rum on high for 1 minute. Let cool. In large bowl, beat cheese until fluffy; beat in sugar until smooth. Beat in sour cream. Beat in eggs on low speed just until combined. Fold in raisin mixture. Pour over crust.
Bake in 275°F (140°C) oven until shine disappears and edge is set yet centre still jiggles slightly, 1 to 1-1/4 hours. Let cool on rack. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
Topping: Remove side of pan; place cheesecake on platter. Decoratively top with dried fruit and nuts.
In small saucepan or microwaveable bowl, melt apple jelly with rum; brush over fruit.
In bowl, stir together crumbs, walnuts, cocoa and sugar. Drizzle with butter, rum and egg; stir until moistened. Press onto bottom and about 1 inch (2.5 cm) up side of prepared pan. Bake in 350°F (180°C) oven until firm and no longer shiny, about 12 minutes. Let cool on rack.
Filling: In microwaveable bowl, cover and microwave raisins, peel and rum on high for 1 minute. Let cool. In large bowl, beat cheese until fluffy; beat in sugar until smooth. Beat in sour cream. Beat in eggs on low speed just until combined. Fold in raisin mixture. Pour over crust.
Bake in 275°F (140°C) oven until shine disappears and edge is set yet centre still jiggles slightly, 1 to 1-1/4 hours. Let cool on rack. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
Topping: Remove side of pan; place cheesecake on platter. Decoratively top with dried fruit and nuts.
In small saucepan or microwaveable bowl, melt apple jelly with rum; brush over fruit.
Tags:
Cakes; Cheese/Other Dairy; Eggs; Chocolate; Nuts; Fruits; Sugar/Sweets; Bake; Entertaining;
Source
Canadian Living Magazine: December 2008
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