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Cheesecake, Pareve Four-Fruit (P, TNT)
Source: My Mother, Millie
Yield: 12 servings +

1 cup graham cracker crumbs
1 cup plus 6 tbsp. sugar
4 tbsp. unsalted margarine, melted
2 lbs. non-dairy (tofu) cream cheese
1-1/2 tsp. grated lemon zest
2 tsp. vanilla extract
4 large eggs at room temperature
1 pint non-dairy (tofu) sour cream
1/2 cup apricot jam, warmed to slightly melt
1 12-1/2 to 15-oz. can crushed pineapple (well drained) or use well-diced fresh fruit
1 12-1/2 to 15-oz. can cherry pie filling (well-drained) or use well-diced fresh fruit, pitted
1 12-1/2 to 15-oz. can blueberry pie filling (well-drained) or use well diced fresh fruit
1 12-1/2 to 15-oz. can strawberry pie filling (well-drained) or use thinly-sliced fresh fruit
Note: You won't use all the fruit from these cans

Preheat oven to 300°F. Grease a 10"x2"x2-1/2" springform pan.

In a bowl, mix the graham cracker crumbs with 1/4 cup sugar. Stir in the melted margarine, and press this mixture onto the bottom of the greased pan. Refrigerate the crust for 30 minutes.

In a large bowl, combine the "cream cheese," lemon zest, vanilla, and remaining sugar. Beat at a low speed until creamy and smooth. Add the eggs one at a time until well blended. Stir in the "sour cream."

Pour batter onto chilled crust and place pan on a cookie sheet. Bake for 1-1/4 hours. Turn the oven off, and prop the oven door open a few inches. Let the cake rest in the oven for 1 hour.

Transfer the cake to a rack to cool completely. Cover the cake with plastic and refrigerate overnight.

To Decorate: Glaze the cake top with the melted and cooled apricot jam. Arrange the pie fillings in sections on top of the cake, carefully divided into quarters. Refrigerate for 30 minutes to settle the glaze and toppings, then serve.

Poster's Notes:
My mother served it with just a sour cream topping. I added the 4 fruits for affairs I catered. It's delicious, attractive, and it's always been a hit.

Posted by Sherrie Dean

Nutritional Info Per Serving: N/A