Here’s a recipe for a delicious Fruit Salad Cheesecake:
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Fruit Topping
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup kiwi, peeled and sliced
- 1 cup pineapple chunks
- 1/2 cup orange juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon honey
Instructions
Crust
- Preheat your oven to 325°F (165°C).
- In a medium bowl, mix the graham cracker crumbs and sugar.
- Add the melted butter and stir until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool.
Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract and sour cream until well combined.
- Pour the cheesecake filling over the cooled crust.
Baking
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is almost set.
- Turn off the oven, and leave the cheesecake inside with the door slightly open for 1 hour.
- Remove the cheesecake from the oven and let it cool completely.
- Refrigerate for at least 4 hours or overnight.
Fruit Topping
- In a small saucepan, combine the orange juice, cornstarch, and water. Cook over medium heat, stirring constantly until thickened.
- Remove from heat and stir in the honey. Let it cool to room temperature.
- In a large bowl, combine the strawberries, blueberries, kiwi, and pineapple.
- Pour the cooled orange juice mixture over the fruit and toss gently to coat.
Assembly
- Once the cheesecake is fully chilled, carefully remove it from the springform pan.
- Spoon the fruit mixture evenly over the top of the cheesecake.
- Serve immediately, or refrigerate until ready to serve.
Enjoy your Fruit Salad Cheesecake!