Fruit Cheesecake (Print Version)
# Ingredients:
01 -
1 1/2 cups graham cracker crumbs.
02 -
1/4 cup granulated sugar.
03 -
1/2 cup unsalted butter, melted.
04 -
16 oz cream cheese, softened.
05 -
1 cup granulated sugar.
06 -
1 teaspoon vanilla extract.
07 -
3 large eggs.
08 -
1 cup sour cream.
09 -
1 cup heavy cream.
10 -
1 cup diced fresh strawberries.
11 -
1 cup diced fresh peaches or nectarines.
12 -
1 cup diced fresh kiwi.
13 -
1 cup diced fresh mango.
14 -
1/4 cup honey or maple syrup.
15 -
Fresh mint leaves for garnish (optional).
# Instructions:
01 -
Preheat the oven to 325°F (163°C).
02 -
In a bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
03 -
Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes until set. Remove from the oven and let cool.
04 -
In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, mixing until well combined.
05 -
Beat in the eggs, one at a time, until fully incorporated. Stir in the sour cream and heavy cream until the mixture is smooth and creamy.
06 -
Pour the cheesecake filling over the cooled crust in the springform pan.
07 -
Bake for 50-60 minutes, or until the center is set but still slightly jiggly. The edges should be firm.
08 -
Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
09 -
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.
10 -
In a bowl, combine the diced strawberries, peaches, kiwi, and mango. Drizzle with honey or maple syrup and gently toss to coat.
11 -
Before serving, spread the fruit topping over the chilled cheesecake. Garnish with fresh mint leaves if desired.
# Notes:
01 -
Prep Time: 20 minutes.
02 -
Cooking Time: 60 minutes.
03 -
Chill Time: 4 hours.
04 -
Total Time: 5 hours 20 minutes.
05 -
Servings: 8-10.