While you could cook up fresh fruit, and by adding sugar make the needed puree; the easiest thing to do is go to the supermarket and buy a can of pie filling. Yes, that's all you need to make a "WOW" cheesecake and impress your family, friends and guests when dessert time comes around.
Lets get to some artistic work in the kitchen. The photos I'm posting will be of cherry and blueberry cheesecakes; it's that easy! Also, with this type of cheesecake, you don't have to use the Bain Marie method to bake it. Any cracks that develop during baking will be covered up by the fruit topping. However, you should use the Bain Marie method if you are just going to use the puree to make the swirl; then no cracking in the cake.
Fruit Swirl and Topped Cheesecake
For the Crust
1 ½ cups crushed graham crackers
5 Tbsp melted butter
For the Cake
1 (21 oz) can fruit pie filling (cherry, strawberry, blueberry or mixed berry)
2 (8 oz) packages cream cheese
1 (8 oz) package mascarpone cheese (use regular cream cheese if not available)
1 cup sugar
2 tsp pure vanilla extract
3 large eggs
Spray a 9 inch springform pan with baking spray; place a piece of parchment paper, cut to fit the bottom, inside the pan; spray also with baking spray. Mix the crushed graham crackers with the melted butter; press onto bottom of pan. Place in refrigerator for a half hour to set.
Place inside oven on center rack; bake for 60 minutes; sides of cake will rise up more than center. Turn off heat, prop open oven door and wait for 30 minutes before removing from oven. Set pan on counter, run a knife around the rim of the cake to loosen sides; refrigerate overnight.
Makes 12 servings.
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