PASSION FRUIT CHEESECAKE
Passion fruit and mango add an exotic, lighter touch to a rich cheesecake.
Provided by Food Network Kitchen
Categories dessert
Time 9h25m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Brush an 8-inch springform pan with a light coating of canola oil.
- Puree the mango and passion fruit juice in a food processor until smooth. Add the cream cheese and continue to process until smooth. Then add the sugar, yogurt, and cornstarch, pulsing to combine. Then add the eggs, lime zest and juice and pulse to combine. Take care not to overmix the batter. Pour batter into the prepared pan.
- Bake the cheesecake until the outside of the cake is set but the center is still a little loose, about 45 minutes. Turn the oven off and open the door to let out some heat. Close door and continue to cook the cheesecake in the residual heat in the oven for 20 minutes. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
- Run a knife around the edges and cool to room temperature, about 1 hour. Cover and refrigerate for 1 hour.
- Meanwhile make the topping: Put about half of the passion fruit juice and all the lime juice in a medium bowl and sprinkle the gelatin over the surface. Don't stir. Set aside until the gelatin "blooms", about 1 minute. Boil the remaining passion fruit juice and all of the sugar in a small saucepan until the sugar dissolves. Whisk the hot juice into the gelatin mixture until smooth. Refrigerate until just begins to set, about 20 minutes. Stir in the fresh passion fruit pulp and seeds and pour over the top of the cooled cheesecake. Refrigerate for at least 8 hours or overnight.
- To make mango coulis: Puree the passion fruit juice, mango, lime juice, and sugar in a food processor.
- Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. To serve, dip a knife in warm water, wipe dry before slicing each piece. Serve with mango coulis.
FRUIT IN CRUST CHEESECAKE
Great and easy recipe that I received from a friend.
Provided by Angie
Categories Desserts Cakes Cheesecake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In medium bowl, combine flour, oats, baking powder, sugar and butter. Mix until crumbly.
- Reserve 1 cup crumb mixture, set aside. With remaining crumbs, pat onto bottom and sides of 9 inch pie pan.
- Spread fruit preserves over unbaked crust and top with reserved crumb mixture.
- Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until golden brown. Cool.
- In a large bowl, combine cream cheese, vanilla, milk and confectioners sugar. Blend until smooth. Fold in the whipped topping. Spoon into baked pie crust. Store in refrigerator.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 51.3 g, Cholesterol 41.1 mg, Fat 18 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 11.8 g, Sodium 146.8 mg, Sugar 32.8 g
FRUITY CHEESECAKE
As if cheesecake isn't tempting enough, this potluck all-star sports a layer of whipped topping and 3 cups of fresh fruit bursting with flavor.
Provided by My Food and Family
Categories Recipes
Time 6h30m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine wafer crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese, 1 cup sugar and flour in large bowl with mixer until blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
- Bake 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to transfer cheesecake to tray; discard foil. Spread cheesecake with COOL WHIP. Top with fruit just before serving.
Nutrition Facts : Calories 460, Fat 31 g, SaturatedFat 18 g, TransFat 1.5 g, Cholesterol 145 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
FRUIT CHEESECAKE
Dawn's recipe
Provided by pittero
Time 1h30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- For the Crust: In a bowl stir together crushed digestive biscuits and melted butter. (Put the biscuits into a freezer bag and bash them with a rolling pin or similar.)Turn into a 9-inch springform pan (one that the base separates from the sides to make it easy to remove after baking). Bake in a 375°F (190°C) oven for 10 minutes. Cool. Reduce the oven temperature to 300°F (150°C).
- For the Filling: Beat softened cream cheese in a large mixing bowl. Gradually add 1 cup sugar; beating until fluffy. Add 2 teaspoons grated lemon peel and vanilla. Beat in eggs, one at a time. Pour into the shell and bake for 1 hour, or until the center is set. Cool then spread with the strawberry glaze. Chill for 3 hours.
- For the Topping: spread a thin layer of jam over the top of the cheesecake and sit fresh fruit onto this. Glaze with a thin layer more of jam if desired.
CANDIED FRUIT CHEESECAKE
Steps:
- Preheat oven to 300 degrees.
- If candied fruits are not already cut into small pieces, use knife to cut them into pieces about 1/4 inch in diameter. Put pieces of mixed fruit into small bowl and add Bourbon. Stir to blend. Set aside.
- Cheesecake batter may be made in bowl of food processor or electric mixer. If processor is used, it must have 12-cup capacity; otherwise it should be done in two steps using half the ingredients at a time. Place cream cheese, heavy cream, eggs, sugar and vanilla into container or bowl of food processor or mixer. Blend thoroughly.
- Add candied fruits with their liquid. If processor is being used, pulse mixture briefly. Do this only enough to blend fruit pieces without grinding them. Or blend them in electric mixer.
- Generously butter bottom and sides of cake pan measuring 8 inches wide and 3 inches deep. Do not use spring-form pan.
- Sprinkle pan inside with graham cracker crumbs and shake to coat bottom and sides. Shake out excess.
- Pour and scrape batter into prepared pan. Set pan inside a larger pan and pour boiling water around cake pan to depth of about 1 inch. Do not let edge of cheesecake pan touch sides of larger pan. Place pans thus arranged in oven and bake 2 hours. Turn off oven heat and let cake remain in oven one hour longer.
- Remove cake from water bath and place on a rack. Let stand two hours.
- Place a round cake plate over cake and carefully turn both upside down to unmold the cake. Serve lukewarm or at room temperature.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 12 grams, Carbohydrate 47 grams, Fat 35 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 19 grams, Sodium 333 milligrams, Sugar 38 grams, TransFat 0 grams
FRUIT SALAD CHEESECAKE
I have enjoyed this recipe since the 1960s, when my in-laws' dear neighbor shared it. Similar to a fruit fluff, this yummy dessert has a macaroon crust and plenty of fruit and nuts in the filling. - Pamela O'Brien Greenville, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, cook pineapple and sugar over medium heat for 5 minutes or until heated through. Place cold water in a bowl; sprinkle with gelatin. Let stand for 1 minute. Stir into the warm pineapple mixture. Reduce heat to low; add cream cheese. Cook and stir until cream cheese is melted and mixture is blended. Remove from the heat; cool completely., In a small bowl, combine macaroon crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. Stir the grapes, oranges, cherries and nuts into cream cheese mixture. Fold in the whipped topping. Pour into prepared pan. Cover and refrigerate overnight. Remove sides of pan before serving.
Nutrition Facts :
NO-BAKE FRUIT TOPPED CHEESECAKE
Basic cheesecake recipe from packet of Philly Cream Cheese from thirty years ago. I use the syrup from the canned fruit to set the fruit in a clear jelly. Any fruit looks nice but don't use syrup if using cherries, it is too dark and it is nicer to be able to see the fruit through clear jelly. Syrup makes a clear gel, juice is cloudy. I haven't allow for chilling time in preparation time. I usually double recipe for a party and use a larger spring form pan. I also often use chocolate biscuits (not chocolated coated but I guess they'd work) and process them to make the crumbs.
Provided by Ninna
Categories Cheesecake
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix crumbs, cocoa and melted butter and press into the bottom of foil lined 8" round cake tin with spring base.
- Beat cream cheese until soft, add condensed milk gradually, then lemon juice.
- Pour onto biscuit base and chill 4hrs or overnight.
- Once cheesecake is well chilled arrange well drained fruit decoratively on top of cheesecake and return to fridge - I like to freeze cheescake before this step then it is much easier to work with, jelly sets quickly and it is it easy to get out of springform without cracking jelly.
- Mix syrups together, except for the dark cherry syrup which is too dark, and sprinkle gelatine over; let it soak into syrup then mix well and chill in fridge until it is just starting to set - it will set quickly once it is on chilled cheesecake so don't wait for it to be almost set or it will be lumpy when you spoon it over fruit. It is right when it is only just starting to set but still able to be poured.
- Take cheesecake from fridge and gently pour the jelly over the fruit making sure it is as even as possible, return cheesecake to fridge. Any bubbles, prick with point of a knife.
- Once cheesecake and jelly top are well set and firm remove from springform pan and set on large serving plate; pipe whipped cream around edge of cheesecake, then return to fridge until ready to serve.
- FOR CREAMIER CHEESECAKE; To make extra light and creamy add another 250g tub of light cream cheese and use a 1/2 cup lemon juice instead of 1/3 cup.
Nutrition Facts : Calories 359.1, Fat 23.1, SaturatedFat 13.9, Cholesterol 77.6, Sodium 158.3, Carbohydrate 35.4, Fiber 1.5, Sugar 32, Protein 5.7
FRUITY FROZEN CHEESECAKE
This is one great dessert to make, I made this for a family dinner,I used raspberries and fruit punch, and was a big hit, wow this is great is all I hearded. easy to put together. Found it in one of my Kraft books in the mail. Enjoy.
Provided by Anna P.
Categories Cheesecake
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine the graham crumbs and butter, press on bottom of 9 inch springform pan.
- Beat the cream cheese with the sugar in bowl with an electric mixer until smooth.
- Whisk in the juice, the fresh or frozen fruit and the whole tub of Cool Whip, combine well.
- Pour over prepared crust, freeze until firm, remove from freezer and let stand in refrigerator for 15 minutes before serving.
- You can freeze this as well.
- To freeze, wrap cheesecake securely in plastic wrap followed by foil if desired, Freeze up to 2 months.
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