Candied Fruit Cheesecake Recipes

SUNNY CITRUS CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and zest; cut in butter until crumbly. Press onto bottom of prepared pan. Bake until edges are lightly browned, 25-30 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Divide batter into thirds. To 1 portion, add lime juice, lime zest and green food coloring. Pour batter over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, about 25 minutes., Meanwhile, to another portion of batter, add lemon juice, lemon zest and 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lime layer. Return to oven; bake until center is just set and top appears dull, about 25 minutes., To remaining batter, add orange juice, orange zest, red food coloring and remaining 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lemon layer., Return to oven; bake until center is just set and top appears dull, 30-35 minutes. Carefully remove pan from oven., In a small bowl, whisk topping ingredients. Gently spoon over cheesecake in small dollops; spread carefully. Return to oven; bake 5 minutes., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with orange, lime and lemon slices. Refrigerate leftovers.

CANDIED FRUIT CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• If candied fruits are not already cut into small pieces, use knife to cut them into pieces about 1/4 inch in diameter. Put pieces of mixed fruit into small bowl and add Bourbon. Stir to blend. Set aside.
• Cheesecake batter may be made in bowl of food processor or electric mixer. If processor is used, it must have 12-cup capacity; otherwise it should be done in two steps using half the ingredients at a time. Place cream cheese, heavy cream, eggs, sugar and vanilla into container or bowl of food processor or mixer. Blend thoroughly.
• Add candied fruits with their liquid. If processor is being used, pulse mixture briefly. Do this only enough to blend fruit pieces without grinding them. Or blend them in electric mixer.
• Generously butter bottom and sides of cake pan measuring 8 inches wide and 3 inches deep. Do not use spring-form pan.
• Sprinkle pan inside with graham cracker crumbs and shake to coat bottom and sides. Shake out excess.
• Pour and scrape batter into prepared pan. Set pan inside a larger pan and pour boiling water around cake pan to depth of about 1 inch. Do not let edge of cheesecake pan touch sides of larger pan. Place pans thus arranged in oven and bake 2 hours. Turn off oven heat and let cake remain in oven one hour longer.
• Remove cake from water bath and place on a rack. Let stand two hours.
• Place a round cake plate over cake and carefully turn both upside down to unmold the cake. Serve lukewarm or at room temperature.

SWEET CHEESE BALL

Steps:

• In a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the coconut and cherries. Shape into a ball; roll in pecans. Cover and refrigerate until serving. Serve with fruit.

NO-CANDIED-FRUIT FRUITCAKE

Steps:

• In a large bowl, combine the first four ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and orange juice; add to fruit mixture and mix well. Line two 9x5-in. loaf pans with foil and grease the foil. Pour fruit mixture into pans and press down. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans. Remove foil. Brush with corn syrup; cool completely.