Does anyone know a great recipe for a fruit cheesecake?

Answer 1

**Chilled Strawberry Cheesecake**

Ingredients
200g digestive biscuits, crushed
60g melted butter

Filling:
1 1/2 tbsp powdered gelatin
4 tbsp water
300g cream cheese, thaw to room temperature
125g castor sugar
125ml whipping cream
350g fresh strawberries, pureed

Method
Grease a 20-21cm spring form pan. Put crushed biscuits in a mixing bowl. Pour in melted butter and stir well with a metal spoon until evenly mixed.

Press the biscuit crust onto the base of the spring form pan with the back of a metal spoon. Flatten and smoothen the biscuit base all round. Chill in the refrigerator while you prepare the filling.

Sprinkle gelatin over water. Set aside until it turns spongy. Place bowl over hot water until the liquid turns clear.

Beat cream cheese until smooth. Gradually add sugar and continue beating until light and fluffy.

Add dissolved gelatin mixture to strawberry puree. Whip up whipping cream until soft peaks form. Add strawberry puree to cream. Set aside.

Combine strawberry mixture with cream cheese mixture and smoothen the top with a spatula. Chill overnight until firm.

Answer 2

Cheesecake is a fairly easy recipe od 24 oz cream cheese, 4 jumbo eggs, tsp vanilla and half a cup of sugar. Beat the cream cheese and sugar till fluffy. add vanilla and then eggs one at a time, beating after each one, Apart from that, what you do with it is up to your imagination. Any sort of fruit can be baked into a cheesecake however the nicest are peaches, bananas etc. I like to put my fruit atop my cheesecake as in my favorite Cherry Chocolate recipe.
Use the basic batter from above but for a crust use a family size brownie mix that you prepare according to directions for the cake like brownies that have baked 10 min. in a springform pan. Pour the batter over the brownies and bake at 350 until a toothpick comes out clean, don't worry that it cracks because you will top with a can of cherry pie filling as soon as it is released from the pan.

Answer 3

CHERRY CHEESECAKE

CRUST:

1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted

CHEESECAKE:

24 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
16 ounces cherry pie filling, chilled

Combine crumbs, sugar, and butter; press onto bottom of 9-inch springform pan. Bake at 350 F, 10 minutes.
Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Bake at 450 F, 10 minutes. Reduce oven temperature to 250 F; continue baking for 30-40 minutes. Loosen cake from rim of pan.

Chill. Spread cherry pie filling over cheesecake before serving. 10 to 12 servings.

Answer 4

Mini Peach Cheesecakes
INGREDIENTS:

* 2 cups graham cracker crumbs
* 1/4 cup brown sugar
* 4 ounces butter, melted
* 1 jar or can (24 to 29 ounces) peach slices in light syrup
* 2 packages (8 ounces each) cream cheese, softened
* 1/3 cup granulated sugar
* 1 tablespoon all-purpose flour
* 2 large eggs
* 1/3 cup reserved syrup
* 1 teaspoon vanilla extract
* .
* Cinnamon Peach Topping
* 1/2 cup reserved syrup
* 1 tablespoon cornstarch
* remaining sliced peaches
* 3 tablespoons brown sugar
* dash cinnamon

PREPARATION:
Heat oven to 350°. Lightly spray a mini cheesecake pan with baking spray or line a standard muffin pan with foil liners or double paper liners.

Combine graham crackers with brown sugar and melted butter. Pat into the bottom of lined muffin cups or mini cheesecake pans, about 1 1/2 tablespoons in each cup. A small glass bottom or pestle will make tamping easier. Bake for 6 minutes; set aside.

Drain peach slices; reserve syrup. Thinly slice the peach slices crosswise. Put about 1 to 2 teaspoons peach slices into each baked graham cracker crust.

Beat cream cheese until fluffy; beat in 1/3 cup sugar , flour and eggs, then beat in 1/3 cup reserved syrup and the vanilla just until blended. Spoon about 1 1/2 tablespoons of the cream cheese mixture over peach slices in each muffin cup or mini cheesecake cup. Top with a few more peach slices.

Bake for 20 to 25 minutes, or until set.

Meanwhile, if desired, make a sauce with remaining syrup and sliced peaches. In a saucepan, combine about 1/2 cup reserved syrup with cornstarch; whisk in 1/4 cup brown sugar. Stir in remaining sliced peaches and cinnamon.

Cool cheesecakes in pan on a rack; then refrigerate to chill thoroughly. Remove from the mini cheesecake cups or muffin cups.

Serve as is or with a teaspoonful of cinnamon peach topping. Makes about 24 mini cheesecakes.

Answer 5

Here's a great one for you to try. My family and friends love it! I hope you and yours will too.

Cream Cheese Apple Petal Tart
David Herzog

Crust:

1 ½ c. (about 40 cookies) vanilla wafer cookie crumbs
2 Tbs. sugar
2 Tbs. butter, melted
1 Tbs. water

Warm a 12”, deep Dutch oven to 375o. Spray a 9” spring
form pan with food release. In a medium bowl, combine cookie crumbs, sugar, butter, and water. Mix well. Press into the bottom and up the sides of prepared pan. Bake 15 minutes. Remove from oven and cool.

Tart:
2 8 oz. pkg. light cream cheese, softened
2/3 c. sugar divided
2 egg whites
2 Tbs. pure vanilla
3 Golden Delicious apples, peeled, cored, and sliced into 16 slices each
½ tsp. ground cinnamon
¼ c. apple pie liquor, aged minimum 6 months
½ c. sugar free orange marmalade, melted and strained

In a a large bowl, beat cream cheese, ½ c. sugar, egg
whites, and vanilla until smooth and fluffy. Set aside.
In a medium bowl, carefully place sliced apples in bottom, not breaking slices. Sprinkle cinnamon, remaining sugar, and liquor over apple slices and very gently toss to coat.
Pour cream cheese mixture into crust and smooth with a
spatula. Starting from outside edge, working toward the center, arrange the apple slices lengthwise, in concentric circles until reaching the center.

Place spring form pan on a cake rack inside the Dutch oven. Bake until apples are tender, about 1 hour at 375 degrees. Remove from oven, transfer to a baking rack and cool completely. Just before serving, spoon or brush melted marmalade over the top of the tart. Serves 8 to 12

Answer 6

http://allrecipes.com/Recipe/Royal-Raspberry-Cheesecake/Detail.aspx

here is one for a raspberry cheesecake. they have others too...