Fruit-Topped Cheesecake

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!