Lemon-Grape Cheesecake

Makes 12
Prep 15 m
Bake 55 m
Cool 60 m
Chill 120 m



  1. 1 of 1 Heat oven to 325 degrees F.


  1. 1 of 1 In food processor, crush graham crackers to fine crumbs. Transfer to bowl. Stir in butter, sugar, rind and salt until evenly moistened. Press over bottom and part way up side of 9-inch springform pan. Refrigerate.


  1. 1 of 2 In a small glass bowl, microwave jelly on medium-high for 20 seconds, or until smooth. Let cool. In large bowl, beat cream cheeses until smooth. Add sugar-cornstarch mixture, lemon rind and juice; beat until smooth. Add eggs; beat until creamy. Remove 1 cup batter to a small bowl. Beat cooled jelly into 1 cup batter. Tint light purple with red and blue food coloring. Dollop white batter into crust, alternating with purple batter. Swirl to combine.
  2. 2 of 2 Bake in 325 degree F oven about 55 to 60 minutes, or until center is set on top but still jiggles slightly when tapped. Transfer to wire rack; run a thin knife between cake and edge of pan. Cool 2 hours, then refrigerate 2 hours or more.


  1. 1 of 1 Rinse grapes; pat dry. Place egg whites in a bowl. Place sugar in a second bowl. Working with 4 grapes at a time, coat with egg whites, then with sugar. Place on a sheet of waxed paper to dry. Repeat.

To serve:

  1. 1 of 1 Remove side of pan. Remove cake from bottom using thin spatula. Microwave jelly on high for 15 seconds. Pour onto cheesecake; spread with pastry brush. Top with grapes. Makes 12 servings.
Nutrition Information for Lemon-Grape Cheesecake
Servings Per Recipe: 12
Per Serving: 41 g carb., 23 g Fat, total, 101 mg chol., 14 g sat. fat, 313 mg sodium, 393 kcal cal., 7 g pro., 0 g fiber