Fruit Jewel Cheesecake Food

VANILLA BEAN CHEESECAKE WITH CRANBERRY JEWEL TOPPING

Steps:

• For Crust:
• Position rack in center of oven and preheat to 350° F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Blend cookies, butter and sugar in processor until crumbs stick together. Press crumbs on bottom and halfway up sides of prepared pan. Bake crust 10 minutes. Set aside. Maintain oven temperature.
• For Filling:
• Using tip of small sharp knife, scrape seeds from vanilla beans into small saucepan; add beans. Add cream. Bring to simmer over medium heat. Set aside uncovered, and cool to room temperature. Discard beans.
• Blend cheese, sugar and salt in processor until very smooth, stopping often to scrape down sides of work bowl. Add vanilla cream and blend. Add eggs; process 5 seconds. Scrape down sides of work bowl; process just until blended, about 5 seconds. Transfer filling to crust.
• Bake cake until sides puff slightly and center is just set, about 50 minutes. Place uncovered hot cheesecake directly into refrigerator and chill thoroughly, at least 6 hours or overnight.
• For Topping:
• Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil 3 minutes. Press mixture through sieve set over large bowl, pressing firmly on solids. Spoon warm topping over cold cake; spread evenly. Chill until topping is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)

FRUIT JEWEL CHEESECAKE

Steps:

• 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.

JEWELED FRUITCAKE

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.