Refreshing Fruit Salad Cheesecake Delight
Ingredients:
For the Cheesecake Base:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
3/4 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
For the Fruit Salad Topping:
Assorted fresh fruits (strawberries, blueberries, kiwi, grapes, pineapple, etc.), chopped
1/4 cup granulated sugar
2 tbsp lemon juice
Directions:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the sour cream until fully incorporated.
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Refrigerate the cheesecake for at least 4 hours or overnight to set.
In a large bowl, combine the chopped fresh fruits, granulated sugar, and lemon juice. Toss gently to coat the fruits evenly.
Just before serving, spread the fruit salad over the chilled cheesecake.
Slice and serve the fruit salad cheesecake chilled. Enjoy!
Prep Time: 20 minutes | Cooking Time: 1 hour | Cooling Time: 5 hours | Total Time: 6 hours 20 minutes
Kcal: 350 kcal | Servings: 10 servings
