Heat oven to 350°F. Grease an 8-inch springform pan. Sprinkle bottom with cracker crumbs.
Mix granulated sugar and cornstarch in a large bowl. Add cream cheese and beat with electric mixer on medium speed until smooth. Beat in eggs and vanilla until blended. Reduce mixer speed to low, add cream and beat until blended. Pour into pan and spread smooth.
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.
Up to 1 hour before serving, run a knife around edge of cake and remove pan sides. Mound peaches in a border on top of cake and fill center with blueberries.
Melt jam in a saucepan over low heat or in microwave. Stir through a strainer. Brush over fruit.
To cut fat by more than 33 grams per serving, use bricks (not tubs) of fat-free cream cheese. Cover cake and refrigerate at least 1 day or up to 1 week before serving.
Calories 505 Fat 38g Saturated fat 0 Cholesterol 153mg
Sodium 328mg Carbohydrate 34g Fiber 0
This recipe has been added to the following public cookbooks:
Desserts,
ShortyByNature's International Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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