Lemon Chiffon Cheesecake with Fruit Topping


  • 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
  • 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


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.

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.

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.

4 _ In small bowl, combine preserves and lemon juice; mix well. Refrigerate.

5 _ To serve, carefully remove sides of pan. Place cheesecake on serving plate. Spread reserved pie filling over top of cheesecake.

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.