Fruity Cheesecake Recipes

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.

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.

Steps:

• Melt butter in a pot over medium-low heat. Add marshmallows and heat until melted, about 5 minutes. Add cereal and mix well.
• Press mixture into a 9-inch pie pan and refrigerate for 20 minutes.
• Meanwhile, beat cream cheese in a bowl with an electric stand mixer. Add powdered sugar while continuing to beat; beat in 1 cup cereal. Combine hot water and gelatin in another bowl and mix well. Add gelatin to cream cheese mixture. Mix until smooth and creamy.
• Pour mixture over the crust and refrigerate for at least 2 hours.
• Crush the remaining cereal and sprinkle on top of cheesecake.

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.

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.

Steps:

• Preheat oven to 450°F. Unfold crust on work surface. Press out fold lines; if crust cracks, press together to seal. Rub crust with flour. Arrange crust, floured side down, in 9-inch-diameter tart pan with removable bottom. Fold excess pastry in, forming double-thick sides. Bake until brown, about 15 minutes (crust may crack in places). Cool.
• Meanwhile, using electric mixer, beat cream cheese, sugar, 2 tablespoons amaretto, and almond and vanilla extracts in large bowl until blended and smooth. Spread cheese mixture in prepared crust. Refrigerate until firm, about 45 minutes. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
• Mound blueberries in center of tart. Arrange nectarine slices in ring around berries. Place raspberries at outside edge. Stir apricot preserves in small saucepan over low heat until melted. Mix in remaining 1 tablespoon amaretto. Brush glaze over fruit topping. Refrigerate up to 2 hours.

Steps:

• Heat oven to 325°F.
• Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add orange juice; mix well. Gently stir in COOL WHIP and berries; spoon over crust.
• Freeze 6 hours or until firm. Let stand at room temperature 15 min. before serving.

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.