Description
This Tropical Fruit Salad Cheesecake combines a creamy, smooth cheesecake base with a vibrant medley of fresh tropical fruits like mango, pineapple, kiwi, and strawberries. Set on a buttery graham cracker crust and topped with a sweet fruit jam glaze, this delightful dessert is perfect for warm weather gatherings and celebrations.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 cup diced mango
- 1 cup diced pineapple
- 1 cup diced kiwi
Topping
- 1 cup sliced strawberries
- 1/4 cup mango or pineapple jam
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the crust and cheesecake layers.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs with melted butter until the mixture is well blended. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake it for 10 minutes, then allow it to cool completely.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and heavy cream until the batter is smooth and well combined.
- Fold in Fruits: Gently fold the diced mango, pineapple, and kiwi into the cheesecake batter to distribute evenly without overmixing.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake in the preheated oven for 60 to 70 minutes until the cheesecake is almost set, showing a slight jiggle in the center.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually, preventing cracking.
- Chill Thoroughly: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set and develop flavors.
- Prepare the Jam Glaze: Heat the mango or pineapple jam in a small saucepan until smooth and slightly warmed. Let it cool slightly before use.
- Finish and Serve: Arrange the sliced strawberries nicely on top of the chilled cheesecake. Drizzle the warmed jam glaze over the strawberries. Slice and enjoy this tropical delight!
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Folding the tropical fruits gently into the batter prevents breaking and maintains texture.
- Cooling the cheesecake gradually inside the oven helps prevent cracks.
- If desired, you can substitute the tropical fruits with other fresh fruits based on seasonality.
- For a firmer cheesecake, chill overnight before serving.
