Fruit Basket Cheesecake Recipe
Recipe Ingredients
1 2/3 c. gingersnap cookie crumbs1/4 c. plus 2 tbsp. butter, melted
2 c. boiling water
2 (8 oz.) pkg. cream cheese, softened
2/3 c. strawberry preserves
1/4 c. butter, softened
2 c. sifted powdered sugar
1/2 c. finely chopped walnuts
2 (3 oz.) pkg. lemon gelatin
1 pt. vanilla ice cream, softened
1 c. whipping cream
1 (3 oz.) pkg. cream cheese, softened
1 tsp. vanilla extract
Cooking Directions
Combine gingersnap crumbs and walnuts in a small bowl, stirring well. Add melted butter; stir until combined. Press mixture into bottom and 2 inches up sides of a 9-inch springform pan. Bake at 375 degrees for 5 minutes; cool completely.Dissolve gelatin in boiling water in a medium bowl. Add softened ice cream; stir until melted. Refrigerate until mixture is slightly thick.
Place 8 oz. package cream cheese in a large bowl; beat at low speed until fluffy. Gradually add whipping cream; beat until blended. Add gelatin mixture, beating well. Pour into prepared pan; cover and chill at least 8 hours.
Gently spread preserves over top of cheesecake, leaving a 1/2 inch butter around outer edge. Cover and refrigerate at least 1 hour to set preserves. Combine 3 oz. package cream cheese, softened butter, and vanilla in a small bowl; cream well. Gradually add sugar; beat well at low speed. Cover and refrigerate 1 hour or until chilled. Spoon frosting mixture into a decorating bag fitted with a small comb-shaped tip; set aside.
Loosen sides of cheesecake from springform pan with spatula. Carefully remove outer rim of pan and place cheesecake on serving plate. Pipe 6 evenly spaced rows of frosting over surface of cheesecake; give cheesecake a quarter turn and repeat piping procedure to achieve a basket-weave effect. Changing to a medium star tip, pipe a shell design around outer edges of cheesecake. Refrigerate until serving time. Yield: one 9-inch cheesecake.