Fruit Salad Cheesecake

1. Prepare the Crust:

• Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
• In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt. Stir until the mixture resembles wet sand.
• Press the mixture evenly into the bottom of the prepared pan to form a firm crust.
• Bake for 8-10 minutes, or until golden. Remove from the oven and let it cool completely while you prepare the filling.

2. Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
• Add the powdered sugar, vanilla extract, lemon juice, and lemon zest (if using) and beat until fully incorporated.
• In a separate bowl, whip the heavy cream until soft peaks form. Add the whipped cream and sour cream (if using) into the cream cheese mixture and fold until smooth and fluffy.
• Pour the cheesecake filling over the cooled graham cracker crust. Use a spatula to smooth the top evenly.
• Refrigerate for at least 4 hours, or overnight for best results, to allow the cheesecake to set.

3. Prepare the Fruit Salad Topping:

• In a medium bowl, combine all the fresh fruit: strawberries, blueberries, kiwi, pineapple, mango, and raspberries.
• If you prefer a sweeter topping, drizzle a little honey or agave syrup over the fruit and gently toss to coat.
• Refrigerate the fruit topping until ready to serve.

4. Assemble the Fruit Salad Cheesecake:

• Once the cheesecake has set, remove it from the springform pan and place it on a serving platter.
• Gently spoon the fruit salad mixture over the top of the cheesecake, spreading it evenly.
• Serve immediately, or refrigerate until ready to serve.

Tips:

• Fruit Variations: Feel free to customize the fruit topping with your favorite seasonal fruits, such as peaches, grapes, or blackberries.
• Extra Creamy: For a creamier cheesecake, you can add an extra tablespoon or two of sour cream to the filling mixture.
• Make-Ahead: This cheesecake can be made a day ahead and stored in the fridge. Just add the fruit topping just before serving to keep it fresh.
• No-Bake Option: You can also make a no-bake version by using a premade graham cracker crust and letting the filling set without baking.

This Fruit Salad Cheesecake is a perfect combination of creamy, sweet cheesecake and juicy, refreshing fruit. It’s the ultimate dessert to serve at gatherings, parties, or just whenever you want something that’s both indulgent and light! 🍓🍰