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Melt 1/4 cup fruit preserves (apricot, strawberry or rasberry are good) in microwave. When they are cool enough to touch, brush or drizzle over the top of the cake.
Soften 1/2 package of light cream cheese. Add 1/4 cup of confectioners' sugar and 1/4 tsp. of lemon juice. Blend in food processor until smooth and creamy. Gently frost top of cheesecake with mixture. Refrigerate 30 minutes.