Description
Indulge in this creamy Mixed Fruit Cheesecake, featuring a buttery graham cracker crust topped with a smooth, rich cream cheese filling and a vibrant medley of fresh fruits glazed for a glossy finish. Perfect for summer gatherings or anytime you crave a classic American dessert with a refreshing fruity twist.
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
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 the mixture is well blended. Press this firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes to set it, then remove and let it cool completely.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and vanilla extract, mixing thoroughly. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream, all-purpose flour, and salt until the batter is smooth and uniform.
- Assemble and bake: Pour the cream cheese filling over the cooled crust, spreading the top evenly with a spatula. Bake in the preheated oven for 55–65 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Then, turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven and place it in the refrigerator for at least 4 hours, preferably overnight, to allow it to firm up fully and develop flavors.
- Add fruit topping: Just before serving, arrange the fresh mixed fruit evenly over the chilled cheesecake. Warm the fruit preserves or apricot glaze slightly in the microwave or on the stovetop, then gently brush it over the fruit to create a beautiful glossy finish and to add a touch of sweetness.
Notes
- Use any seasonal fresh fruit to customize the topping to your favorites or availability.
- For a more secure crust and to prevent cracks in the cheesecake, wrap the outside of the springform pan with aluminum foil and bake the cheesecake in a water bath.
- Store leftover cheesecake covered in the refrigerator for up to 5 days for best freshness.
