Description
Creamy layers of tropical fruit salad cheesecake bring paradise to your plate with luscious mango, passion fruit, and coconut. Sweet, tangy flavors dance through silky cream cheese, inviting you to savor each refreshing Mediterranean-inspired bite.
Ingredients
Scale
Tropical Fruit Base:
- 2 cups mixed tropical fruits (pineapple, mango, kiwi)
- 1 cup papaya, chopped
- 1/2 cup passion fruit pulp
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup (5 1/3 tablespoons) unsalted butter, melted
Cheesecake Filling Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
Instructions
- Prepare the springform pan by lightly greasing and preheat the oven to 325F (165C), ensuring an even baking environment.
- Create a crumbly foundation by combining graham cracker crumbs, sugar, and melted butter, then press the mixture compactly into the pan’s base.
- Whip cream cheese and sugar until silky smooth, incorporating sour cream gradually to maintain a luxurious texture.
- Introduce eggs individually, mixing thoroughly after each addition to maintain a uniform consistency, then infuse with vanilla extract.
- Delicately integrate tropical fruits (pineapple, mango, kiwi, strawberries) throughout the cream cheese mixture, ensuring even distribution.
- Transfer the fruity batter into the prepared crust, spreading it uniformly to create a balanced layer.
- Bake for 50-60 minutes until the center stabilizes, demonstrating a gentle yet firm texture.
- Allow the cheesecake to rest inside the oven with the door slightly ajar for one hour, facilitating gradual cooling and preventing surface cracking.
- Remove from oven and let cool completely at room temperature, then refrigerate for minimum 4 hours or overnight to set.
- Before serving, artfully arrange additional tropical fruit pieces on the chilled surface and drizzle with honey for a glistening finish.
- Slice and serve chilled, savoring the vibrant tropical fruit cheesecake.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing and better texture.
- Pat fresh fruits dry with paper towels to prevent excess moisture from making the cheesecake watery.
- Use ripe but firm fruits for the best flavor and texture, avoiding overly soft or mushy pieces.
- Chill fruits before adding to the batter to maintain their shape and prevent color bleeding.
- Prep Time: 25 minutes
- Cook Time: 1 hour 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 150
- Sugar: 5 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg