Description
A luscious and creamy mixed fruit cheesecake featuring a buttery graham cracker crust, rich cream cheese filling, and a vibrant fresh fruit topping glazed with apricot jam for a glossy finish. Perfect for any celebration or as a delightful summer dessert.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
For the fruit topping:
- 2 cups mixed fresh fruit (such as strawberries, blueberries, raspberries, kiwi, mango)
- 1/4 cup apricot jam or fruit glaze
- 1 tablespoon water
Instructions
- Preheat and prepare pan: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks during baking.
- Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until thoroughly mixed. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove and let it cool completely.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and mix until combined. Add the eggs one at a time, beating just until incorporated after each addition to avoid overmixing. Stir in the vanilla extract, sour cream, and all-purpose flour until smooth. Pour the filling evenly over the cooled crust.
- Prepare water bath and bake: Place the springform pan inside a larger baking dish. Pour about 1 inch of hot water into the larger dish to create a water bath, which helps bake the cheesecake evenly and prevents cracking. Bake for 55 to 65 minutes until the center is mostly set but still slightly jiggly when gently shaken.
- Cool the cheesecake: Turn off the oven and slightly crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to avoid sudden temperature changes. Afterwards, remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to fully firm up.
- Prepare fruit topping: In a small saucepan, combine the apricot jam and water and gently heat until melted and smooth. Allow to cool slightly.
- Assemble and serve: Arrange the fresh mixed fruit over the chilled cheesecake evenly. Brush the fruit with the apricot glaze to create a shiny, attractive finish. Serve slices chilled.
Notes
- You can use any seasonal fruit for the topping to suit your preference or what’s fresh.
- For extra flavor, add a dash of lemon zest to the cheesecake filling before baking.
- Store cheesecake covered in the refrigerator; it keeps well for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
