Make Fruit Cheesecake
Fresh fruit combined with a custard-like topping blend makes a light but rich fruit cheesecake. Using local fruit that is in season can also add freshness to the dish, but any fresh fruit may be used. This recipe yields one nine-inch fruit cheesecake that will serve approximately eight to 10 people. Add this to my Recipe Box.
Instructions
1. Preheat the oven to 350 degrees F. Prepare the fresh fruit by peeling, coring or pitting as necessary and then cut into small bite sized pieces, about ½" in size. Set aside.
2. Combine the chopped fruit, one tbsp. water, 2/3 cup granulated sugar, and cornstarch in a large sauce pan. Place on the stove and turn the heat to medium. Cook, stirring occasionally, until the mixture comes to a boil.
3. Remove the pan from the heat and add the gelatin. Stir well to combine and then pour the mixture into the prepared graham cracker crust. Set aside.
4. Combine the cream cheese, large eggs, fresh lemon juice, six tbsp. granulated sugar and sour cream in a large mixing bowl. Mix well with an electric mixer on medium speed for three to five minutes, or until thick and creamy.
5. Pour the cream cheese mixture over the fruit in the pie crust. Use a rubber spatula to spread evenly. Sprinkle graham cracker crumbs on top and place the fruit cheesecake in the oven.
6. Bake the cheesecake for 25 to 30 minutes, or until the center is set when the pie is gently shaken. Remove from the oven and allow the cheesecake to cool at room temperature for 30 minutes. Refrigerate for at least two hours before serving.
Tags: aside Combine, cream cheese, fruit cheesecake, graham cracker, granulated sugar, Make Fruit