Description
This Mixed Fruit Cheesecake is a creamy, luscious dessert featuring a buttery graham cracker crust, smooth cream cheese filling, and a vibrant topping of fresh mixed fruits glazed with a shiny apricot preserve. Perfect for summer gatherings or any festive occasion, this recipe combines classic cheesecake richness with the refreshing sweetness of seasonal fruits.
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 your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until well mixed. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and allow it to cool completely.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until completely smooth using an electric mixer. Gradually add 1 cup sugar and vanilla extract, continuing to beat until creamy and well combined. Add the eggs one at a time, fully incorporating each before adding the next. Then mix in the sour cream, flour, and salt until the batter is smooth and uniform.
- Bake the cheesecake: Pour the filling over the cooled crust and smooth the surface evenly. Bake in the preheated oven for 55 to 65 minutes, or until the center is set but still slightly jiggly. After baking, turn off the oven and crack the door open. Let the cheesecake cool gradually inside the oven for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set and develop flavor.
- Add the topping: Just before serving, arrange the mixed fresh fruit evenly on top of the chilled cheesecake. Warm the fruit preserves or apricot glaze slightly and brush over the fruit to give a beautiful, glossy finish.
Notes
- Use any seasonal fruit you prefer or have available to customize the topping.
- For a more stable crust and to avoid cracks in the cheesecake, wrap the springform pan in foil and bake it in a water bath.
- Leftover cheesecake should be stored covered in the refrigerator and can last up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 25g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
