Fruit Salad Cheesecake

Cheesecake has a rich and diverse history that dates back thousands of years. Its origins can be traced back to ancient Greece, where it was served to athletes during the first Olympic Games around 776 B.C. The Greeks made a simple version of cheesecake using fresh cheese, honey, and flour, setting the foundation for what would become a beloved dessert across cultures.

Indulge in the vibrant flavors of Fruit Bliss Cheesecake, a delightful dessert that combines a creamy cheesecake base with a colorful array of fresh fruits. Perfect for any occasion, this dessert visually stuns and tantalizes the taste buds. Learn about the rich history of cheesecake, the essential ingredients that create the perfect texture, and step-by-step instructions to master this classic treat. Impress your friends and family with your baking skills and enjoy a slice of pure bliss!

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

Zest of 1 lemon

For the fruit topping:

1 cup strawberries, hulled and sliced

1 cup blueberries

1 cup kiwi, peeled and sliced

1 banana, sliced

¼ cup apricot preserves

2 tablespoons fresh lemon juice

Mint leaves for garnish (optional)

Instructions

Prepare the crust:

- Preheat the oven to 325°F (160°C).

- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well coated.

- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

- Bake the crust for about 8-10 minutes, then allow it to cool completely.

Make the cheesecake filling:

- In a large bowl, beat the softened cream cheese with an electric mixer until creamy and smooth.

- Add the sugar and continue beating until well combined.

- Add the eggs one at a time, mixing until fully incorporated after each addition.

- Stir in the vanilla extract, sour cream, and lemon zest until the mixture is smooth and creamy.

Bake the cheesecake:

- Pour the cheesecake filling over the cooled crust, smoothing out the top with a spatula.

- Bake in the preheated oven for 50-60 minutes or until the edges are set but the center is slightly jiggly.

- Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for an hour. This helps to prevent cracking.

- Remove it from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Prepare the fruit topping:

- In a small saucepan over low heat, combine the apricot preserves and lemon juice. Stir until warmed and well mixed, then remove from heat.

- Arrange the fresh fruit on top of the cheesecake in a beautiful, colorful pattern.