Fruit Salad Cheesecake
A creamy cheesecake layered with colorful, juicy fruits, perfect for impressing guests or enjoying on a cozy night in.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups melted butter Unsalted preferred
- 0.25 cups sugar
For the Cheesecake Filling
- 16 oz cream cheese, softened Room temperature for best results
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 pieces eggs Room temperature
For the Topping
- 2 cups mixed fresh fruit (like strawberries, kiwi, blueberries, and mango) Variety of fruits can be used
- 0.5 cups fruit preserves or glaze For drizzling
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until it resembles wet sand.
- Press the mixture firmly into the bottom of your pan. Bake for about 10 minutes or until golden brown. Let it cool.
Making the Filling
- In another bowl, beat the softened cream cheese with sugar until smooth. Add in the vanilla extract and mix well.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
Baking
- Pour the cheesecake mixture over the cooled crust. Bake for about 50-60 minutes. The cheesecake should be set around the edges but slightly wobbly in the center.
Cooling and Topping
- Let the cheesecake cool completely on the counter before covering and chilling in the fridge for at least 4 hours, or overnight for best results.
- Once chilled, layer your fresh fruit on top of the cheesecake and drizzle with fruit preserves.
Notes
For even better flavor, prepare the cheesecake a day in advance. Store leftovers in an airtight container in the fridge for up to five days.