Mix fruit cheesecake is a fresh and delicious recipe that will amaze your guests with its beautiful colours! The freshness and goodness of this mix fruit cheesecake make it the ideal dessert to be consumed on hot summer days, also because to make it you don’t need to use the oven. The recipe that I propose is really very simple and includes very few ingredients: the mix fruit cheesecake is made in the most classic of ways by mixing together with the creamy white cream and sugar spreadable cheese, all served on a delicious biscuit base.
To make the cake even more delicious I decided to accompany it with a delicious kiwi-based sauce, which gives a sour note that goes really well with the taste of the cheesecake. Finally, a very fresh diced fresh seasonal fruit will garnish the cake, making it cheerful and suitable also to be transformed into a birthday cake! For the fruit salad I used watermelon, melon, peaches, grapes and bananas, but obviously use all the fruit that you find in the fridge, thus creating an ever-changing mix of flavours!
INGREDIENTS FOR MIX FRUIT CHEESECAKE
FOR THE BASE
200 g. crumbled dry biscuits
100 g melted butter
FOR THE CHEESE CREAM
500 g. white spreadable cheese
150 g. powdered sugar
250 ml. fresh unsweetened cream
10 g. gelatin sheets
1 teaspoon vanilla extract (or a sachet of vanillin)
FOR THE KIWI ACCOMPANYING SAUCE
2 tablespoons powdered sugar
2 g. gelatin sheets
Fruit salad to taste (kiwi, bananas, watermelon, melon, peaches, grapes)
Neutral gelatin to taste
Amount per serving
% Daily Value*
Total Fat 38.2g 49%, Saturated Fat 19.7g 99%, Cholesterol 92mg 31%, Sodium 745mg 32%, Total Carbohydrate 59.4g 22%, Dietary Fiber 2.9g 10%, Total Sugars 39.8g, Protein 11.6g, Vitamin D 7mcg 35%, Calcium 237mg 18%, Iron 1mg 7%, Potassium 499mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Preparation of Mix fruit cheesecake
Start by preparing the mixed fruit cheesecake base. Put the crumbled biscuits in a large bowl and pour over the melted butter. Mix the biscuits with the butter until a sandy mixture is well blended.
Transfer the biscuit mixture to a hinged pan (mine has a diameter of 20 cm) lined both on the bottom and on the sides with parchment paper. To better compact, the base, first, use your hands, then continue with the help of a meat mallet. Once the base is ready, transfer it to the fridge just long enough to prepare the cream cheese.
Pour 50 ml into a saucepan. cream and add the gelatine sheets that you have previously soaked for 10 minutes in cold water. Put the saucepan on a low heat until the gelatin completely dissolves.
Put the spreadable white cheese, the icing sugar and the vanilla extract in a large bowl, then begin to work all the ingredients with the help of an electric mixer for a couple of minutes.
Now pour the gelatin dissolved in the cheese mixture and mix again with the mixer for another couple of minutes.
Incorporate the remaining 200 ml gradually. of cream to the cheese mixture, always mixing with the electric mixer. Work until a full-bodied, soft and slightly frothy mixture is obtained.
Here is the cream cheese ready!
Transfer the cream cheese to the previously prepared base, then put the cheesecake in the fridge to harden for at least 5 – 6 hours.
Let’s now prepare the kiwi sauce that will garnish the cheesecake. Blend the kiwis specified in the recipe with a couple of tablespoons of icing sugar; depending on the degree of ripeness of your kiwis, you can choose to increase or decrease the dose of sugar, or to add a few drops of lemon juice. Add to the kiwi smoothie the gelatin sheets previously soaked in cold water and dissolved on the fire with a small cup of water. Mix the blended kiwis with the jelly until they are well blended, then put the sauce in the fridge to rest for at least half an hour. Its consistency must be slightly dense and “runny”. If you want a sauce with a more full-bodied and gelatinous consistency, just increase the dose of gelatine sheets.
Here is the fruit that I used to make the garnish salad: watermelon, melon, peaches, grapes, kiwis and bananas. I advise you to prepare the fruit salad when the cheesecake is already firmly set and you are ready to decorate it.
Cut the fruit into small cubes and sprinkle a few drops of lemon on the pieces of banana and peach so as not to blacken them.
After the rest time in the fridge, turn out the cheesecake and gently remove the parchment paper, then garnish by pouring the kiwi sauce over it. The advanced kiwi sauce, pour it into a bowl and make it available to your guests when you serve the cake so that the sweet tooth can add more to their slice.
Garnish the cheesecake with the diced fresh fruit, placing the fruit salad on the entire surface of the cake. If you prepare the cake in advance, I recommend brushing each fruit cube with neutral jelly, so that the fruit salad does not blacken in the fridge. If you intend to eat the cheesecake immediately, you can skip this last step. Here is the mix fruit cheesecake served on the table with all its beautiful colours.