This Fruit Cheesecake transcends the ordinary with its rich chocolate cookie base, layered with a smooth, creamy cheese filling, and crowned with a delightful fruit compote. Without the need for a water bath, this recipe simplifies the cheesecake-making process while delivering a decadently dense and satisfying dessert. The versatile fruit topping allows for customization with cherries, berries, or a mix of forest fruits, making it adaptable to any season or personal taste.
Why You’ll Love This: This cheesecake is a perfect blend of textures and flavors, from the crunchy, buttery base to the soft, rich cheese layer, topped with a sweet and slightly tangy fruit compote. It’s an all-in-one dessert that offers the comforting taste of a traditional cheesecake with the delightful twist of your favorite fruits. The recipe’s flexibility in fruit selection means you can enjoy this cheesecake year-round with seasonal fruits for a fresh and fitting treat every time.
Perfect Occasion: Ideal for family gatherings, holiday celebrations, or as a sophisticated dessert at dinner parties, this Fruit Cheesecake is sure to impress. It’s also perfect for weekend baking projects when you want to treat yourself and your loved ones to something special. Its elegant presentation makes it suitable for festive occasions or as a delightful end to a formal meal.
Decoration Tips: Enhance the appearance of the cheesecake by arranging some of the reserved fruit compote on top in an artistic pattern. Consider adding a drizzle of melted chocolate or a sprinkle of powdered sugar to elevate the visual appeal. Garnishing with fresh mint leaves or edible flowers can also add a touch of color and sophistication.
Ingredients:
- For the Base:
- 200 g chocolate cookies, crushed
- 80 g melted butter
- Optional: 1 tsp gingerbread spice
- For the Cheese Filling:
- 1 kg ground cream cheese (low-fat)
- 500 g mascarpone
- 4 medium eggs
- 100 g sugar (e.g., cane sugar)
- 3 heaped tablespoons of potato starch
- Zest from one orange
- For the Fruit Layer:
- 300 g frozen cherries (or other fruits like berries, mixed forest fruits)
- Juice of one orange
- 100 ml water
- A pinch of cinnamon
- 3 tablespoons cane sugar
- 2 teaspoons potato starch mixed with 60 ml cold water
- Preheat your oven to 160°C (320°F). Line a rectangular 21×26 cm pan or a 26 cm diameter springform pan with parchment paper.
- For the base, combine the crushed chocolate cookies with melted butter and optional gingerbread spice. Press firmly into the prepared pan and refrigerate for 10 minutes to set.
- Soften the raisins in hot water or tea, then drain. Optionally, soak in tea enhanced with a splash of rum. Chop the chocolate finely.
- For the cheese filling, blend cream cheese, mascarpone, sugar, eggs, potato starch, and orange zest until smooth.
- For the fruit layer, warm the fruits with orange juice, water, cinnamon, and sugar. Once thawed, stir in the potato starch mixture and heat until it thickens into a compote. Cool completely.
- Spread half of the cheese filling over the base, add a layer of 5-6 tablespoons of poppy seed filling or part of the fruit compote, then cover with the remaining cheese filling.
- Decorate with a few tablespoons of the fruit compote. Bake for 1 hour and 20 minutes, then turn off the oven and let the cheesecake rest inside for 15 minutes. Cool completely and refrigerate overnight.
Enjoy this exquisite Fruit Cheesecake that combines the luxury of creamy cheese, the richness of chocolate, and the zest of fresh fruits for a truly memorable dessert experience!
