Beautiful, fresh and colorful fruit cheesecake it is the ideal dessert to brighten up summer after dinners. This cheesecake has a soft and creamy filling and an ever-changing coating without cooking it’s a lot easy to prepare and the result is always guaranteed. The perfect recipe to amaze guests with simplicity.
Ingrediants
- 250 g of dry Digestive or cereal biscuits
- 120 g of melted butter
- 750 g of fresh cheese (type Philadeplhia)
- 170 ml of fresh cream
- 90 g of granulated sugar
- 1/2 vanilla bean
FOR THE BASE:
FOR THE STUFFING:
- 8 g of food gelatin in sheets
- 2 ripe but firm apricots
- 1 kiwi
- 200 g of berries (raspberries, blackberries, blueberries)
- fresh mint
- food gelatin spray (optional)
FOR COVERAGE:
Colorful, delicious and always different: ours fruit cheesecake it’s a perfect summer dessert.
The recipe is easy And rapid in the preparation, which it requires less than half an hour. As always, then, the time required for cooling in the refrigerator must be taken into consideration. It’s about a cheese cake uncooked, ideal to prepare when it’s very hot and turning on the oven can become a nightmare.
The base is made with dry biscuits, the stuffed is a classic: fresh cheese and cream, without eggs. The cover leaves room for your imagination, choose the summer fruit you prefer and indulge yourself in the composition.
With the summer the fruit cakes they become particularly greedy thanks to the wide variety available. From the classic fruit tart to the very simple soft strawberry cake to the spectacular layered cake with peaches and cherries, the ideas are many and all tempting.
Staying on fruit desserts without cooking delicious and simple alternatives are the crumbled strawberry without cooking and the geometric cake.
OTHER DELICIOUS RECIPES: Berry Cheesecake, Strawberry Lime Cheesecake, Mango Cheesecake, Chocolate and Red Fruit Cheesecake
How to prepare: Fruit cheesecake
- Execution
- easy
- Preparation time
- 25 min
- Resting place
- in the fridge
- Rest time
-
4h
- Portions
-
8
How to prepare: Fruit cheesecake
To make the cheesecake with fresh fruit, start preparing the base: pulverize the biscuits in the mixer, add the melted butter and mix while keeping the appliance running. With the mixture obtained, form a homogeneous base inside a hinged mold with an opening circle of 22 cm in diameter. Level with the back of a spoon and place in the refrigerator for the entire duration of the procedure.
Soak the gelatin in cold water for the time indicated on the package, about 10 minutes. In a bowl, whip the fresh cheese with the sugar, 150 g of cream and the vanilla seeds extracted from the berry, until the mixture is smooth. Place the remaining cream in a saucepan and let it heat up. Add the well-squeezed gelatin and stir until dissolved.
Let it cool and add the mixture to the fresh cheese mixture, mixing well. Pour everything over the biscuit base, level and place in the refrigerator for at least 4 hours. After this time, remove the ring by passing the blade of a sharp knife along the edges of the cake and transfer it to the serving dish. Decorate the cheesecake with fresh fruit and complete with a few mint leaves. Polish to taste with food spray gelatin and serve the fruit cheesecake immediately.
.
