Here’s a delicious recipe for a Fruit Salad Cheesecake, a perfect blend of creamy cheesecake and fresh fruits.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Fruit Topping
- 1 cup strawberries, hulled and sliced
- 1 cup blueberries
- 1 cup kiwi, peeled and sliced
- 1 cup pineapple chunks
- 1/2 cup grapes, halved
Glaze (optional)
- 1/2 cup apricot preserves
- 2 tablespoons water
Instructions
Crust
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan, pressing it down firmly and evenly.
- Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
Cheesecake Filling
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the sugar and beat until well combined.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract and sour cream until smooth.
- Pour the filling over the cooled crust and spread it evenly.
- Bake the cheesecake for 50-60 minutes, or until the center is set and the edges are slightly golden.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
Fruit Topping
- Once the cheesecake is chilled, arrange the fresh fruits on top in a decorative pattern.
- If using the glaze, heat the apricot preserves and water in a small saucepan over low heat until smooth. Brush the glaze over the fruits.
Serving
- Remove the sides of the springform pan.
- Slice and serve the cheesecake chilled. Enjoy!
Feel free to customize the fruit topping with your favorite fruits!