Fruit Jewel Cheesecake Recipes

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Break the graham crackers into pieces, then pulse in a food processor with the sugar until finely ground; drizzle in the melted butter and pulse to combine. Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan. Bake until golden, about 10 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees F.
• Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla.
• Pour the batter into the prepared crust. Transfer to the oven and bake until the edge is set but the center still jiggles slightly, 1 hour to 1 hour 10 minutes. Turn off the oven and keep the cheesecake in the oven with the door ajar, 20 minutes. Remove from the oven and run a knife around the edge of the cheesecake to loosen. Transfer to a rack and let cool completely, then refrigerate until set, at least 4 hours or overnight.
• Top with homemade fruit sauce (see below).
• Rasberry-Rose
• Combine 3 cups raspberries, 1 1/2 cups rose wine, 1 cup sugar, 1 strip orange zest, the juice of 1 orange, 2 teaspoons vanilla and a pinch of cinnamon in a saucepan. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until reduced by half, 30 to 40 minutes. Whisk 2 teaspoons cornstarch with 3 tablespoons water; whisk into the sauce until thickened, 3 minutes. Strain the sauce through a fine-mesh sieve, using a ladle to push it through. Let cool, then cover and refrigerate. (Makes 1 1/2 cups.)
• Honeydew-Avocado
• Puree 2 cups cubed honeydew melon, 1 small peeled and pitted avocado, 1/3 cup sugar and the juice of 1 lime until smooth. If the sauce is still lumpy, strain through a fine-mesh sieve, using a ladle to push it through. Cover and refrigerate. (Makes 1 3/4 cups.)
• Mango-Coconut
• Combine 2 cups coconut water and 1/2 cup sugar in a saucepan and bring to a simmer, stirring occasionally; cook until reduced to 1/2 cup, 10 to 15 minutes. Add 2 chopped mangoes and cook until just tender, 3 minutes. Remove from the heat and add the juice of 1 lime and 1/2 teaspoon vanilla. Puree until smooth, then strain the sauce through a fine-mesh sieve, using a ladle to push it through. Let cool; cover and refrigerate. (Makes 1 3/4 cups.)
• Maple-Blueberry
• Combine 3 1/2 cups fresh or frozen blueberries, 1 cup water, 1/2 cup maple syrup, 1/4 cup sugar, the juice of 1 lemon and 1 teaspoon vanilla in a saucepan. Bring to a boil, stirring occasionally, then lower the heat and simmer until reduced by half, 20 to 30 minutes. Strain the sauce through a fine-mesh sieve, using a ladle to push it through. Let cool; cover and refrigerate. (Makes 1 3/4 cups.)
• Strawberry-Rhubarb
• Toss 2 cups sliced fresh or frozen rhubarb, 1 pound quartered strawberries and 3/4 cup sugar in a saucepan; let sit until juicy, 20 minutes. Add 1/4 cup water, bring to a simmer and cook, stirring occasionally, until very tender, 15 to 20 minutes. Strain the sauce through a fine-mesh sieve, using a ladle to push it through. Let cool, then cover and refrigerate. (Makes 1 1/2 cups.)
• Apricot-Ginger
• Combine 1 cup dried apricots, 1/3 cup sugar, 3 thin slices ginger, 1 1/4 cups water, 1/2 cup cranberry juice and the juice of 2 lemons in a saucepan. Bring to a boil, stirring occasionally, then reduce the heat, cover and simmer until the apricots are very soft, 10 to 15 minutes. Let cool; discard the ginger. Puree until smooth, then cover and refrigerate. Stir in up to 1/2 cup water if the sauce seems thick. (Makes 2 cups.)

Steps:

• Heat oven to 300°F. Line loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with aluminum foil; grease foil. Mix all the ingredients except corn syurp. Spread in pan.
• Bake about 1 hour 45 minutes or until toothpick inserted in center comes out clean. If necessary, cover with aluminum foil for last 30 minutes of baking to prevent excessive browning.
• Remove fruitcake from pan (with foil) to wire rack. For a glossy top, immediately brush with corn syrup. Cool completely before cutting, about 24 hours. Wrap tightly and store in refrigerator no longer than 2 months.

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine wafer crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, 1 cup sugar and flour in large bowl with mixer until blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• Bake 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to transfer cheesecake to tray; discard foil. Spread cheesecake with COOL WHIP. Top with fruit just before serving.