Fresh Fruit Cheesecake

Years ago, my friend Bev volunteered to bring dessert for a dinner party that I was giving. She introduced me to Fresh Fruit Cheesecake topped with strawberries. It has become a family favourite.

I love it because it is so versatile. It suits any of the fresh fruits or berries that are in season. Blueberries can be used year round, since they can top the cake right from the freezer and still look and taste fresh after they have been glazed.

Fresh Fruit Cheesecake only uses two eggs and one package of cream cheese, but delivers an amazing rich flavour!

Print recipe

Serves	6 regular or 8 smaller pieces
Inspiration	Bev Martin

Ingredients

Crust

1 1/4 Cups plain graham crackers (crushed or use graham crumbs)
1/4 cup butter (melted)
1 Tbsp white sugar

Filling

1 8 oz (250 gm) pkg cream cheese (softened)
1/2 cup white sugar
1 Tbsp lemon juice
1/2 Tsp vanilla extract
2 large eggs
dash salt

Topping

1 cup dairy sour cream
2 Tbsp white sugar
1/2 Tsp vanilla extract

Fruit layer

strawberries, cherries, raspberries, blueberries
apple jelly, strawberry jelly, seedless raspberry jam

Directions

To Make Crumbs from Graham Wafers

Place the wafers between two layers of wax paper or in a new 12 inch or larger clear plastic bag. Roll firmly over the crackers until they become fine crumbs. Keep adding to the crumbs until you have the required amount.
Crust

Combine crumbs and 1 tbsp sugar. Add melted butter and stir until combined. Press into a buttered 8 inch Springform pan (or 9 inch pie plate), building up the sides.
Filling

Beat cream cheese until fluffy; gradually blend in ½ cup of sugar, lemon juice, vanilla and salt. Add eggs, one at a time, beating well. Pour into the crumb crust. Bake in a slow oven (325 °F ) for 25 to 35 min until it is set (depending on the oven, I continue to check it until I can see that it is starting to rise. It is ready when it has almost puffed to the middle).
Topping

Meanwhile mix with a spoon 1 cup dairy sour cream, 2 tbsp sugar, ½ tsp vanilla. Take cheese cake from oven and spoon mixture on top. Bake 10 minutes more. Remove from the oven and allow to cool to room temperature.
Fruit Layer

Arrange strawberries, cherries, raspberries, blueberries etc on top. (if I am using frozen blueberries, I do not defrost them, but put them on the pie frozen and then glaze them right away.)
Glaze

I use strawberry jelly or red currant jelly or strawberry jelly for darker fruits (such as strawberries or blueberries) and apple jelly for light coloured fruit (such as peaches). Smuckers makes all these various jellies. I spoon about half a jar into a saucepan or microwave dish and heat gently until it is just liquid. Then working quickly with a silicon pastry brush, I work from the centre out, gently brushing on the jelly and allowing it to fall down onto the cheesecake between the berries.

Refrigerate until cold. It tastes better if you take it out of the fridge about a half an hour before you wish to serve it.
Variation for Larger group

This is a small recipe for 6 people. Double the Filling, Change the topping to 1 1/2 cups sour cream, 1 1/2 tbsp sugar and 1 tsp vanilla. For the crust, only use 1 3/4 cups of graham crumbs, with 1/3 cup of melted butter and 1 1/2 tbsp white sugar. Use a 10 inch spring form pan, for the larger recipe. Increase time to 40 - 45 minutes or until it starts to puff, before putting on the topping. Then return it to the oven for 10 minutes as before.