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Fruit-Topped Cheesecake
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
For the Topping:
- 1/2 cup apricot jam or any fruit glaze
- Assorted fresh fruits (e.g., strawberries, blueberries, blackberries, raspberries, kiwi, grapes, pineapple, orange segments)
- Fresh mint leaves for garnish (optional)
- Powdered sugar for dusting (optional)
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the sour cream and heavy cream, and mix until well combined and smooth.
- Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust, spreading it out evenly.
- Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this water bath helps prevent cracks).
- Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the Topping:
- In a small saucepan, heat the apricot jam until it is smooth and liquid. If it is too thick, add a tablespoon of water to thin it out. Allow it to cool slightly.
- Arrange the assorted fresh fruits on top of the chilled cheesecake in an appealing pattern.
- Brush the fruits with the apricot glaze to give them a shiny finish.
- Garnish and Serve:
- Garnish with fresh mint leaves and a light dusting of powdered sugar if desired.
- Carefully remove the sides of the springform pan and transfer the cheesecake to a serving plate.
Enjoy your beautiful and delicious fruit-topped cheesecake, perfect for any special occasion or celebration!