White-Water Cheesecake
"This is the dessert David Stoecsz has made each of the past 20 summers, when he and his friends go white-water kayaking together. He keeps things simple and doesnâ??t use a bain-marie (water-bath technique), resulting in a cheesecake that browns. He tops it with fruit and an apricot jam glaze...."
INGREDIENTS
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1 3/4 cups (from 1 inner-sleeve package of graham crackers) graham cracker crumbs
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1/3 cup flour
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1/4 cup sugar
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8 tablespoons (1 stick) unsalted butter, melted
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24 ounces (3 packages) cream cheese, at room temperature
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2/3 cup sour cream
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5 large eggs
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1 2/3 cups sugar
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1 1/2 teaspoons vanilla extract
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1/2 teaspoon salt
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Finely grated zest and freshly squeezed juice of 1 lemon
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3 tablespoons apricot preserves, for garnish
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2 tablespoons Cointreau, for garnish
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2 kiwi fruits, peeled and cut crosswise into very thin slices, for garnish
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15 ounces (1 large can) mandarin oranges, drained (preferably no-sugar-added, such as Del Monte brand), for garnish
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