Indulge in the perfect blend of creamy cheese filling and vibrant fruit topping with this cheesecake recipe. Crafted for those who adore the classic texture of cheesecake but crave a burst of fruity freshness, this recipe marries the rich, smooth flavors of cheese with the bright, sweet notes of fruit, making every bite a delightful experience.
Why You’ll Love This Cheesecake
This cheesecake stands out with its creamy texture, complemented by a buttery crust and topped with luscious fruit. It’s a dessert that promises not only to satisfy your sweet tooth but also to add a touch of elegance to your table. Its versatility allows for various fruit toppings, letting you customize it to your taste or season, ensuring that it’s a hit for any occasion.
Perfect Occasion
Whether you’re celebrating a special occasion, hosting a dinner party, or simply in need of a comforting treat, this fruit-topped cheesecake is the perfect choice. Its elegant appearance and exquisite taste make it an excellent choice for birthdays, anniversaries, or any festive gathering. It’s also ideal for a quiet, indulgent moment at home, pairing wonderfully with a cup of coffee or tea.
Decoration Tips
Elevate your cheesecake with these decoration tips:
- Arrange thinly sliced fruits in a beautiful pattern on top of the cheesecake for a visually stunning effect.
- Use a combination of fruits for a colorful and vibrant topping.
- Dust with powdered sugar or drizzle with a fruit glaze for an added touch of sweetness and shine.
- Garnish with fresh mint leaves for a refreshing contrast and a pop of color.
For the crust:
- 1/2 cup plus 1 tablespoon unsalted butter
- 1 and 1/3 cups flour
- 2 tablespoons sugar and a dash of vanilla essence
- 1 teaspoon baking powder
For the filling:
- 2 cups cheese spread (plain)
- 1 packet of vanilla custard powder
- 1/2 cup plus 2 tablespoons sugar
- 1/3 cup cooking oil
- A little less than 1/2 cup milk
- 2 egg yolks
- 2 egg whites, beaten to stiff peaks
1 can of peaches
- Knead the crust ingredients together and let it rest for about 30 minutes.
- Press the dough into a parchment paper-lined baking dish, prick several times with a fork, and pre-bake in a preheated oven at 350°F (180°C) for about 10-15 minutes.
- Mix the cheese spread, custard powder, sugar, cooking oil, and milk. Add the egg yolks, then fold in the beaten egg whites.
- Drain the fruits, lay them on the pre-baked crust, and spread the cheese mixture on top.
- Bake at 350°F (180°C) for about 35-40 minutes until set.
Tip: Pre-baking the crust “blind” means baking it without the filling first. This technique ensures that the crust becomes crispy and doesn’t get soggy once the filling is added. Simply line the dough with parchment paper, prick it with a fork, and use dried beans to weigh it down during the initial baking phase.
Enjoy this beautiful blend of creamy cheesecake and juicy fruit topping, a dessert that promises to delight and impress.
