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🥰🥰 Fruit Salad Cheesecake 🥰🥰

Fruit Salad Cheesecake 🥰

Refreshing Fruit Salad Cheesecake Delight

Ingredients:

For the Cheesecake Base:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

24 oz cream cheese, softened

3/4 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1/2 cup sour cream

For the Fruit Salad Topping:

Assorted fresh fruits (strawberries, blueberries, kiwi, grapes, pineapple, etc.), chopped

1/4 cup granulated sugar

2 tbsp lemon juice

Directions:

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.

Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.

Add the eggs one at a time, beating well after each addition. Stir in the sour cream until fully incorporated.

Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.

Bake for 45-50 minutes, or until the edges are set but the center still slightly jiggles.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

Refrigerate the cheesecake for at least 4 hours or overnight to set.

Combine the chopped fresh fruits, granulated sugar, and lemon juice in a large bowl. Toss gently to coat the fruits evenly.

Just before serving, spread the fruit salad over the chilled cheesecake.

Slice and serve the fruit salad cheesecake chilled. Enjoy!

Prep Time: 20 minutes | Cooking Time: 1 hour | Cooling Time: 5 hours | Total Time: 6 hours 20 minutes

Kcal: 350 kcal | Servings: 10 servings

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😍😋Rustic Peach Galette 😍😋

Rustic Peach Galette 😍😋

Ingredients 📋

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon sugar

1/2 cup cold unsalted butter, cubed

1/4 cup ice water

4 large peaches, sliced

1/4 cup brown sugar

1 tablespoon cornstarch

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1 beaten egg (for egg wash)

1 tablespoon turbinado sugar (optional)

Instructions 🥣

In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter and use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs.

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

In another large bowl, mix the peach slices with the brown sugar, cornstarch, vanilla extract, and ground cinnamon until the peaches are evenly coated.

On a lightly floured surface, roll out the dough into a 12-inch circle. Move the dough to the prepared baking sheet.

Pile the peach mixture in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the peaches, pleating as needed.

Brush the edges of the dough with the beaten egg and, if desired, sprinkle with turbinado sugar.

Bake for 35-40 minutes, or until the crust is golden and the peaches are tender and bubbly. Let cool slightly before serving.

Time:

Prep Time: 20 minutes

Chill Time: 1 hour

Cooking Time: 40 minutes

Total Time: 2 hours

Nutrition:

Calories: 250 kcal

Servings: 6

Enjoy your rustic peach galette!