Fruit Salad Cheesecake Recipe

Directions

1. Preheat your oven to 170°C (325°F). Lightly grease a 23 cm (9-inch) springform pan.
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined. Press firmly into the bottom of the pan.
3. Bake the crust for 10 minutes, then remove and let it cool while preparing the filling.
4. In a large bowl, beat the cream cheese until smooth and creamy, scraping down the sides as needed.
5. Add the sugar and mix until fully incorporated and silky.
6. Beat in the sour cream, vanilla extract, lemon juice, and salt until smooth.
7. Add the eggs one at a time, mixing on low speed just until combined. Do not overmix.
8. Pour the cheesecake batter over the cooled crust and smooth the top.
9. Bake for 50–55 minutes, or until the edges are set and the center slightly jiggles.
10. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
11. Refrigerate the cheesecake for at least 4 hours, preferably overnight.
12. To prepare the fruit topping, combine fruit juice, cornstarch, and sugar in a saucepan. Cook over medium heat until thickened and glossy.
13. Let the glaze cool, then gently fold in the fresh fruit.
14. Spoon the fruit mixture over the chilled cheesecake just before serving.

Recipe Details

Prep Time: 25 minutes
Cook Time: 65 minutes
Cooling & Chilling Time: 5 hours
Total Time: About 6½ hours
Servings: 10–12
Difficulty: Medium

Variations & Substitutions

• Use a vanilla wafer or digestive biscuit crust instead of graham crackers.
• Swap fruits based on season, such as blueberries, peaches, grapes, or raspberries.
• Make it lighter by using low-fat cream cheese and Greek yogurt instead of sour cream.
• Add coconut flakes or a hint of lime zest for a tropical twist.

Serving Suggestions