Tropical Fruit Cheesecake

Ingredients

3 1/2 packages regular cream cheese
1 box of graham crackers (approx. 27 rectangular pieces)
2 teaspoons cinnamon sugar
18 tablespoons butter
10 inch pie pan
3/4 cup sour cream
2 eggs and 2 egg whites
Juice of 1/3 lemon
1/2 teaspoon salt
6 1/2 tablespoons sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
3 tablespoons pure vanilla extract
Fresh strawberries, hulled and cut in half lengthwise
1 fresh mango, peeled, cored and sliced thinly
Fresh blueberries, washed and drained
Fresh kiwis, peeled and sliced into thin rounds

Method

• Allow the cream cheese to stand at room temperature for 1/2 hour to 1 hour.
• Using a food processor, pulse the graham crackers into fine crumbs. Add cinnamon sugar and butter (few spoons at a time) into the food processor; mix until a dough-like consistency forms.
• Preheat oven to 350 degrees. Spread the graham cracker mixture over the pie pan evenly to coat bottom and sides approximately 1/5 inch thick. Bake crust for 10 minutes; take out of the oven and allow to cool. Do not turn off the oven.
• Wash food processor thoroughly and wipe dry. In the food processor, combine the room-temperature cream cheese, sour cream, eggs and lemon juice until smooth. Add the salt, sugar, flour, baking powder and vanilla extract; mix until just combined.
• Pour the mixture into the pie pan and bake for approximately 40-50 minutes until a toothpick inserted into the center comes out slightly moist; the cheesecake should be only very slightly golden on top. Remove from the oven and let the cake stand at room temperature until cooled (30-45 minutes).
• Garnish with the fresh fruits and cover loosely with plastic wrap. Refrigerate for at least 3 hours, preferably overnight.

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