Description
This Mixed Fruit Cheesecake is a delightful dessert featuring a buttery graham cracker crust, creamy cream cheese filling, and a vibrant topping of fresh peaches, raspberries, and mixed berries. Perfectly baked to a smooth, slightly jiggly texture, then chilled and garnished with whipped cream and a dusting of powdered sugar, this cheesecake offers a refreshing fruity twist to a classic favorite, ideal for gatherings or special occasions.
Ingredients
Scale
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
For the Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Fruit Topping
- 1 peach, thinly sliced
- 1 cup fresh raspberries
- ½ cup mixed berries or fruit pearls (optional)
- ¼ cup fruit preserves (raspberry or peach, thinned with a little water for drizzling)
For Garnish
- Whipped cream
- Powdered sugar (for dusting)
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C) to ensure it reaches the proper temperature for baking the crust evenly.
- Mix Crust Ingredients: In a bowl, combine the graham cracker crumbs, sugar, and melted butter thoroughly to create an even mixture.
- Form Crust: Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan, making sure it is compacted to form a sturdy base.
- Bake Crust: Place the pan in the oven and bake for 8-10 minutes until the crust is set and slightly golden. Remove from oven and allow to cool completely before adding the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until the mixture is smooth and free of lumps, ensuring a creamy texture.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth batter and prevent curdling.
- Add Flavorings: Mix in the vanilla extract and sour cream until fully combined, which enhances the cheesecake’s flavor and creaminess.
- Assemble Cheesecake: Pour the cheesecake batter over the cooled crust and smooth the top evenly with a spatula.
- Bake Cheesecake: Bake at 325°F (160°C) for about 55 minutes or until the center is mostly set but still slightly jiggly to maintain a creamy consistency.
- Cool in Oven: Turn off the oven, crack the oven door open, and let the cheesecake cool gradually inside to prevent surface cracks and preserve smoothness.
- Add Fruit Topping: Once completely cooled, arrange the peach slices and raspberries decoratively on top of the cheesecake.
- Drizzle Preserves: Lightly drizzle the thinned fruit preserves over the fresh fruit to add shine and extra flavor.
- Add Extra Fruits: Optionally, sprinkle mixed berries or fruit pearls to add texture and vibrant color to the topping.
- Garnish with Whipped Cream: Pipe whipped cream around the edges of the cheesecake for an elegant finish and extra richness.
- Dust with Powdered Sugar: Lightly dust the top of the cheesecake with powdered sugar to enhance sweetness and presentation.
- Chill: Refrigerate the cheesecake for at least 4 hours or overnight to allow the flavors to meld and the texture to firm up for perfect slicing.
Notes
- Ensure the cream cheese is softened to room temperature before mixing to avoid lumps in the batter.
- Do not overbake the cheesecake; it should still have a slight jiggle in the center when done.
- Chilling overnight improves flavor development and texture.
- Use a water bath if desired to prevent cracks, but this recipe is designed for direct baking in a springform pan.
- Fruit preserves can be thinned with water or juice for easier drizzling.
- For a gluten-free option, substitute graham cracker crumbs with gluten-free crumbs.
