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Lemon Chiffon Cheesecake with Fruit Topping

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By Pillsbury Kitchens
Updated Mar 3, 2005
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Top off a zesty cheesecake with fresh fruit, and you're serving a winning dessert.

Lemon Chiffon Cheesecake with Fruit Topping

  • Prep Time 45 min
  • Total 26 hr 50 min
  • Ingredients 15
  • Servings 16
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Ingredients

Crust

  • 1 3/4 cups gingersnap cookie crumbs (about 30 cookies)
  • 1/4 cup margarine or butter, melted

Filling

  • 3 (8-oz.) pkg. cream cheese, softened
  • 1 cup sugar
  • 4 eggs
  • 1 (15.75-oz.) can lemon pie filling
  • 1 (8-oz.) container sour cream
  • 1 teaspoon grated lemon peel

Topping

  • 1 (12-oz.) jar seedless red raspberry preserves
  • 1/3 cup lemon juice
  • 2 cups halved strawberries
  • 1 cup blueberries
  • 1 cup raspberries
  • 2 kiwi fruit, peeled, quartered lengthwise and sliced
  • Strips of lemon peel, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1/2 inch up sides of ungreased 10 or 9-inch springform pan. Bake at 350°F. for 5 minutes.
  • Step 
    2
    Meanwhile, in large bowl, combine cream cheese and sugar; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Reserve 1/2 cup pie filling for topping; refrigerate. Add remaining pie filling, sour cream and grated lemon peel; blend well. Pour filling into partially baked crust; spread evenly.
  • Step 
    3
    Bake at 350°F. For 10-inch pan, bake 60 to 70 minutes or until center is almost set; for 9-inch pan, bake 1 hour 10 minutes to 1 hour 20 minutes. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool in pan on wire rack for 1 hour. Refrigerate at least 24 hours.
  • Step 
    4
    In small bowl, combine preserves and lemon juice; mix well. Refrigerate.
  • Step 
    5
    To serve, carefully remove sides of pan. Place cheesecake on serving plate. Spread reserved pie filling over top of cheesecake.
  • Step 
    6
    In medium bowl, combine strawberries, blueberries and raspberries. Spoon about 1 cup berry mixture around edge of cheesecake. Drizzle with some of preserves mixture. Arrange a few kiwi fruit pieces in berry mixture on cheesecake. Garnish with lemon peel strips. Serve with remaining fruit and preserves mixture. Store in refrigerator.

Nutrition

460 Calories
24g Total Fat
7g Protein
54g Total Carbohydrate
39g Sugars

Nutrition Facts

Serving Size: 1/16 of Recipe
Calories
460
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
12g
60%
Cholesterol
105mg
35%
Sodium
310mg
13%
Total Carbohydrate
54g
18%
Dietary Fiber
2g
8%
Sugars
39g
Protein
7g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
35%
35%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 1 Fruit; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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