1/2 c Graham cracker crumbs — 4
Double crackers
1 c Sugar
2 tb Cornstarch
5 pk Fat-free cream cheese, 8 oz.
pk — softened
2 lg Eggs
2 ts Vanilla
1/2 c Heavy cream
2 Ripe peaches, cut in wedges,
Wedges cut in half
3/4 c Blueberries
1/3 c Apricot preserves
From: Hazel Slone hslone@freenet.columbus.oh.us
Date: Sun, 19 May 1996 19:09:35 -0400 (EDT)
1. Heat oven to 350 degrees. Grease an 8-inch springform pan. Sprinkly
bottom with cracker crumbs. 2. Mix sugar and cornstarch in a large bowl.
Add cream cheese and beat with electric mixer on medium speed until smooth.
Beat in eggs with vanilla until blended. Reduce mixer speed to low, add
cream and beat until blended. Pour into pan and spread smooth. 3. Bake 1
hour or until a pick inserted near center comes out clean, but center of
cake is still jiggly. Cool in pan on a wire rack (cake will set completely
as it cools.) Cover loosely and refrigerate overnight or up to 3 days. 4.
Up to 1 hour before serving, run a knife around edges of cake and remove
pan sides. Mound peaches in a border on top of cake and fill center with
blueberries. 5. Melt jam in a saucepan over low heat or in microwave. Stir
through a strainer. Brush over fruit.
Yields
12 Servings