Fruit Salad Cheesecake is a light and refreshing dessert, perfect for warm days or any occasion that calls for a fruity twist on classic cheesecake. With a creamy base, a buttery graham cracker crust, and a colorful topping of fresh fruits, it’s a beautiful addition to any dessert table!
INGREDIENTS
- For the Crust:
- Graham cracker crumbs: 1 1/2 cups, for a classic, buttery base.
- Granulated sugar: 1/4 cup, adds a hint of sweetness to the crust.
- Unsalted butter: 1/2 cup, melted, binds the crust ingredients together.
- For the Cheesecake Filling:
- Cream cheese: 16 oz, softened, provides the creamy base.
- Granulated sugar: 1 cup, sweetens the filling.
- Vanilla extract: 1 teaspoon, adds warmth and depth of flavor.
- Large eggs: 3, binds the filling and provides structure.
- Sour cream: 1 cup, adds a tangy, smooth texture.
- Heavy cream: 1 cup, for extra creaminess and richness.
- For the Fruit Topping:
- Fresh strawberries: 1 cup, diced, adds a burst of sweetness and color.
- Fresh peaches or nectarines: 1 cup, diced, for a juicy, vibrant addition.
- Fresh kiwi: 1 cup, diced, adds a tropical, slightly tart flavor.
- Fresh mango: 1 cup, diced, for a touch of exotic sweetness.
- Honey or maple syrup: 1/4 cup, to coat the fruit and add natural sweetness.
- Fresh mint leaves: Optional, for garnish and a hint of freshness.
INSTRUCTIONS
- Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). In a bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8-10 minutes until set, then remove from the oven and let cool.
- Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, mixing until well combined.
- Beat in the eggs one at a time, making sure each is fully incorporated. Stir in the sour cream and heavy cream until the mixture is smooth and creamy.
- Step 3: Bake the Cheesecake
- Pour the cheesecake filling over the cooled crust in the springform pan. Bake for 50-60 minutes, or until the center is set but still slightly jiggly, and the edges are firm.
- Turn off the oven and crack the oven door slightly, letting the cheesecake cool in the oven for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to fully set.
- Step 4: Prepare the Fruit Topping
- In a bowl, combine the diced strawberries, peaches, kiwi, and mango. Drizzle with honey or maple syrup and gently toss to coat.
- Step 5: Serve
- Before serving, spread the fruit topping over the chilled cheesecake. Garnish with fresh mint leaves if desired.
Serving and Storage Tips
- Serve this cheesecake chilled with a fresh fruit topping for a burst of flavor in every bite.
- If desired, add an extra drizzle of honey or maple syrup over the fruit for additional sweetness.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Helpful Notes
- For a smoother filling, ensure all ingredients, especially the cream cheese and eggs, are at room temperature before mixing.
- Feel free to customize the fruit topping with seasonal fruits like blueberries, raspberries, or pineapple for a different flavor profile.
- If the cheesecake develops cracks, don’t worry—the fruit topping will cover them beautifully!
Tips from Well-known Chefs
- Chef Ina Garten suggests adding a pinch of salt to the crust to enhance the overall flavor of the cheesecake.
- Chef Mary Berry recommends chilling the cheesecake overnight for the best texture and flavor.
- Chef Martha Stewart advises using a water bath when baking cheesecake to achieve a silky, smooth texture and prevent cracks.