FRUIT Melody velvety-smooth CHEESECAKE - multi-ethnic inspired Recipe

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This sumptuous multi-ethnic inspired FRUIT Melody CHEESECAKE got the Spa and Star treatment.

For a detailed post...please refer to:
http://www.foodessa.com/2010/08/bathe-or-not-cheesecake-melody.html

Prep time: 20 minutes

Cook time: 90 minutes

Servings: 10

Kid Friendly

Canadian

Ingredients

Cost per serving $0.00 view details

. > (American / Metric measures)<
. CRUST:
. 1-1/2 cups (135gr) cake or cookie crumbs
. 1/4 cup (50ml) unsalted butter (melted)
.
. FILLING:
. 1 (8oz.) pkg. (250gr) Cream cheese (softened 2hrs.)
. 1 cup (225gr) Ricotta cheese (drained of water)
. 1/2 cup (100gr) Feta cheese
. 1 cup (250ml) Sour cream
. 1 cup (220gr) granulated sugar
. 4 large eggs
. 1 tbsp. (15ml) pure Vanilla extract
. 1 tbsp. (15ml) lemon juice
. 1 lemon zest (finely grated)...optional
. Heavy-duty WIDE aluminium foil for âWATER BATHâ pan.
. >TOPPING...Glaze and Fruit garnish:
. a few strawberries, blueberries, peaches and cherries
. 1 cup (250ml) fruit jam (apricot or peach)

Directions

. Prepare a 9 inch (23cm / 2.5 litre) spring form pan. With a little vegetable oil...grease the whole cake pan.
. Pre-heat oven to the initial 350F/180C/Gas 4...position oven rack in the center. NOTE: Oven temperature will later be lowered to 325 F/160C/Gas 3. Baking time: 90 minutes plus 1 hour left in the oven with the heat off.
. >Optional<...Preparing the 'WATER BATH' (Bain Marie) to leak proof your pan: ** Foil wrap the spring form pan. Cut out an 18 inch (46cm) square piece. Raise it on the sides and then crush the foil at the top as it surpasses the edges a bit. Note: If foil is not heavy duty...double wrap just to ensure a tight leak-proof bake.
. CRUST: In a bowl, stir the chosen crumbs with the melted butter until a moistness is realized. Press evenly at the bottom of the pan. Bake crust at 350F /180C / Gas 4 for about 10-12 minutes or until firm to the touch. Cool completely at room temperature. Set aside. Once the crust is ready...lower the oven temperature to 325F/160C/Gas 3.
. FILLING: . In a large bowl...beat the sugar with all the cheeses on medium speed. Combine until smooth. Gradually add the eggs one at the time while beating on very low. Add the vanilla extract, lemon juice and sour cream. Slowly beat until smoothly combined. Donât over beat. At the very end with the spatula...fold in the finely grated lemon zest. Pour the cheese filling over the cake or cookie crumb crust.
. BAKING: ...note: ** If using a ' Water Bath' method...add the foiled cake pan and fill the roasting pan of hot tap water by bringing it halfway up the sides of the pan. However, if not using a 'water bath'...make sure to at least place the cake pan onto a baking sheet.
. BAKE for 90 minutes: As the end approaches...you may witness a slight puffiness...and the shine of the batter disappears. The edges will seem set and a little off the side edges...while the center will appear slightly jiggly. All this is perfect. REFRAIN from opening up the oven!!! With the OVEN turned OFF: Leave everything alone for 1 more hour. Afterwards, open the oven door slightly ajar to let the rest of the heat and steam escape. Later, when oven is no longer warm (about another hour)...transfer cake pan to a wire rack. Once itâs completely cooled, cover with plastic wrap and place it into the refrigerator. It will be ready to decorate in about 4 hours or longer.
. ASSEMBLY: Place the cake pan on a serving dish. Run a wet thin metal spatula or knife around the sides of the pan and then loosen the spring form clip to release the cake. This cheesecake should be eaten in the next few days or properly plastic and foil wrapped for freezing up to one month.
. TOPPING>>Decorating and Glazing the Fruit Medley: In a small pot...gently melt the jam on low heat. Through a thin sieve...pour the jam into a cup so that only the liquid remains. Decorate the cake's surface and pour the liquid throughout making sure all fruit is covered. This glazed covered fruit topping will remain looking fresh for at least 2 days.
. Claudia's flavourful wishes from...FOODESSA.com