Description
This Mixed Fruit Cheesecake Recipe is a delicious and creamy baked dessert featuring a buttery graham cracker crust, a smooth cream cheese filling, and a vibrant topping of fresh mixed fruits glazed with fruit preserves. Perfect for summer gatherings or any special occasion, this cheesecake combines rich flavors and a beautiful presentation.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
Topping
- 1 1/2 cups mixed fresh fruit (such as strawberries, blueberries, kiwi, and mango)
- 1/4 cup fruit preserves or apricot glaze for topping
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then let it cool completely.
- Make the filling: In a large mixing bowl, beat the cream cheese until smooth. Add 1 cup granulated sugar and vanilla extract, mixing until creamy and well combined. Add the eggs one at a time, beating well after each addition to ensure a smooth texture.
- Combine remaining ingredients: Mix in the sour cream, all-purpose flour, and salt until the batter is smooth and fully combined. Pour the filling over the cooled crust and smooth the top evenly.
- Bake the cheesecake: Place the cheesecake in the preheated oven and bake for 55–65 minutes, or until the center is set but still slightly jiggly. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set and develop flavor.
- Add fruit topping: Before serving, arrange the fresh mixed fruit over the top of the cheesecake. Warm the fruit preserves slightly and brush over the fruit to create a glossy, attractive finish.
Notes
- Use any seasonal fruit you prefer or have on hand for the topping.
- For a more stable crust and to avoid cracks, wrap the springform pan in foil and bake the cheesecake in a water bath.
- Store any leftover cheesecake covered in the refrigerator for up to 5 days to maintain freshness.
