Vanilla Cheesecake with Fruit
ready in 11 h. 45 min.
- For Graham Cracker Crust
- 2 cups crushed Graham crackers
- ½ cup unsalted butter (melted)
- ¼ cup granulated sugar
- For Cheese Filling
- 4 cups cream cheese (at room temperature)
- 1 ½ cups granulated sugar
- ¼ cup unbleached all-purpose flour
- 5 large, fresh eggs
- 2 cups Sour cream
- ¼ cup milk
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh lemon zest
For the Graham Cracker Crust:
Preheat oven to 375º F / 190º C. Butter the bottom of a 9-inch / 23 cm springform pan. Combine crust ingredients in a food processor and pulse until crumbs are just moist. Press crumb mixture firmly onto the bottom and up the sides of the prepared springform pan. Bake until crust begins to turn golden, about 8 minutes. Remove from oven and transfer pan to a wire rack to cool. Maintain oven temperature.
For Cheese Filling:
In a large bowl, combine cream cheese and sugar, beat using an electric mixer, until well blended. Beat in flour. Add eggs, one at a time, beating each one until well combined. Beat in sour cream, milk, vanilla and lemon zest, mixing until smooth. Pour cheese filling over crust.
Bake cheesecake until center is just set and top is slightly puffed, about 1 hour. Turn off oven, keep oven door closed and let cheesecake stand in oven for 1 hour. Transfer cake to a cooling rack and let cool completely. Cover and refrigerate to cool further for at least 8 hours or overnight before serving.
For Berry Topping and Glaze:
Rinse blueberries and pat dry. Rinse, trim and hull the strawberries.
Mash half of the strawberries. Place mashed strawberries, apricot preserves and water in a small saucepan. Cook over medium heat until preserves have completely melted and strawberries have broken down. Strain to remove any large fruit pieces or lumps. Cool slightly.
Arrange blueberries and whole strawberries on top of cheesecake. Remove sides from springform pan. Slice and plate. Drizzle with strawberry apricot sauce and serve.