New york style cheesecake

 
                         New York-Style Cheesecake
 
 Recipe By     : from Woman's Day, 6-27-95
 Serving Size  : 12   Preparation Time :0:10
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           graham cracker crumbs -- 4 double crackers
    1      cup           sugar
    2      tablespoons   cornstarch
    5      packages      fat-free cream cheese, 8 oz. pkgs. -- softened
    2      large         eggs
    2      teaspoons     vanilla
      1/2  cup           heavy cream
    2                    ripe peaches, cut in wedges, -- wedges cut in half
      3/4  cup           blueberries
      1/3  cup           apricot preserves
 
 1.  Heat oven to 350 degrees.  Grease an 8-inch springform pan.  Sprinkly 
 bottom with cracker crumbs.
 2.  Mix sugar and cornstarch in a large bowl.  Add cream cheese and beat 
 with electric mixer on medium speed until smooth.  Beat in eggs with 
 vanilla until blended.  Reduce mixer speed to low, add cream and beat 
 until blended.  Pour into pan and spread smooth.
 3.  Bake 1 hour or until a pick inserted near center comes out clean, but 
 center of cake is still jiggly.  Cool in pan on a wire rack (cake will set 
 completely as it cools.)  Cover loosely and refrigerate overnight or up to 
 3 days.
 4.  Up to 1 hour before serving, run a knife around edges of cake and 
 remove pan sides.  Mound peaches in a border on top of cake and fill 
 center with blueberries.
 5.  Melt jam in a saucepan over low heat or in microwave.  Stir through a 
 strainer.  Brush over fruit.
 
 
                    - - - - - - - - - - - - - - - - - -