Ying Yang Cheesecake - cooking recipe

Ingredients

Crust
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup butter or 1/4 cup margarine, melted
Filling
5 (8 ounce) packages cream cheese, softened
1 1/3 cups sugar
3 tablespoons all-purpose flour
3 large eggs
1/2 cup sour cream
2 teaspoons finely grated lemon peel
1 1/2 teaspoons vanilla extract
Topping
1 egg white
1 tablespoon sugar
1/2 cup sour cream
1/2 cup raspberry preserves
1/2 cup apricot preserves
1 cup fresh fruit, chopped

Preparation

Preparing the Crust:.
In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter; stir to combine. Press crumb mixture into a 9-inch springform pan. Chill 30 minutes.
Making the Filling:.
Preheat oven to 325 deg. In a large bowl, using an electric mixer set on medium speed, beat cream cheese for 2 minutes; add sugar. Gradually add flour; mix until combined. On low speed, beat in eggs, one at a time, until just blended. Add sour cream, lemon peel and vanilla; beat until just blended. Pour into crust. Bake for 1 hour 15 minutes. Remove cake from oven; cool for 15 minutes. Meanwhile, beat egg white until frothy; add sugar and beat until soft peaks form. Fold in sour cream until blended. Spread on top of cake. Return cake to oven; bake until topping is set, not browned, about 20 minutes. Turn off oven; let cheesecake sit for 1 hour with oven door ajar. Place cake on wire rack to cool completely.
Making the Topping:.
Using tip of a knife, score a \"ying yang\" design on top of cheesecake. Place preserves in microwave-safe bowls. Microwave on HIGH until preserves are thin, about 45 seconds. Spoon preserves onto each half of design. With back of a spoon, spread preserves to fill each section. Arrange fruit on top of cake. Chill until ready to serve.
(You can use whatever preserves you want: I have also used strawberry and blackberry before!).