Red Fruit Cheesecake Recipe (base recipe for all flavours)
I thought it was time for me to share with you my ultimate recipe for cheesecake. Yes, ultimate because with this recipe you can do ANY FLAVOUR OUT THERE!!! You read it right! Don't believe me? Let me explain then.
This cheesecake is created in two parts: the base (cheesecake itself) and the top (fruit and jelly). Each part can be changed to any flavour you want.
For example, the cheesecake. I always prefer my cheesecake to be the traditional vanilla one. So I always use this recipe as a base, and never change the flavour. But, if you change the vanilla and add another extract to it, you can. Is simple as that!
It might look funny, but don't mind about it. Have a perfect consistency and it's delicious!!! Has no flour, it's all made with cream cheese and that creates a really smooth and light cake.
For the top part of the cheesecake, I used frozen red fruits and strawberry jelly. I think you can guess what you can change here right?? Yap, everything!!! You can change the fruits to any kind of fruit: orange, pear, peach... it's endless! And the jelly the same!! Once I made a strawberry top with lime jelly. The contrast in the fruits created a really fresh and interesting flavour. Just a side note about the fruits. I prefer to use frozen fruits because I don't need to add water when adding the sugar to them. If you use fresh fruits you can do it in two ways: froze them before use or simply add a little bit of water. Start by adding one or two tablespoons and add more as you go.
Now tell me you don't want a slice of it!! It's so delicious!!! I do it all the time. It's super quick to make and I always make it on previous day so it has time to properly set during the night.
Here you have a little video on how to make this cheesecake and you can find the recipe below. Print it, do it and share with me your flavour combinations!!!
If you have a good recipe you would like to share with me, please do it! I love to try new recipes!!
Ana discovered in 2012 the world of cake design, fell in love and since then took the PME Master course and attended master classes with renowned artists like Karen Portaleo. Of Portuguese nationality, currently resides in Stirling, Scotland. Awarded nationally and internationally.
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Red Fruit Cheesecake Recipe
(base recipe for all flavours)
0 h 30 min
0 h 50 min
1 h 20 min
A cheesecake base recipe, creamy and delicious, with a different top. You can adapt this recipe to any cheesecake flavour.
FOR THE CHEESECAKE
125 g digestive cookie crumbs (around 9 cookies)
57 g lightly salted butter (melted)
540 g cream cheese (softened)
150 g sugar
1 tsp vanilla paste / extract
3 large eggs
FOR THE TOP
100 g frozen red fruits (you can add more if you want)
3 tbsp sugar
1 tbsp Porto wine (or any sweet wine/liquor)
135 g strawberry jelly
2 sheets of white gelatine
285 mL boiling water
250 mL cold water
FOR THE CHEESECAKE
Mix the cookie crumbs with the melted butter.
Press the mixture into an 8'' pan.
Beat the cream cheese and the sugar until combined.
Add the vanilla paste and beat until the mixture is smooth.
Slowly beat in the eggs, adding one at a time.
Pour the mixture over the cookie crust and bake in a pre-heated oven (180ºC/350F) for 40 minutes, or until a toothpick comes out clean.
Let it cool down for a couple of hours.
FOR THE TOP
Add the frozen fruits, sugar and Porto wine into a small saucepan. Take over medium heat until the fruits are defrosted and the sugar melted.
Gently envolve while on heat, so you don't break the fruits.
Let it cool down for 5/10 minutes and then pour over the chilled cheesecake.
Using the same saucepan (no need to clean, you want to save all the flavour), dissolve the jelly into the boiling water.
Once dissolved, add the white gelatine sheets and mix until completely dissolved.
Once dissolved, add the cold water.
Carefully pour the gelatine mixture over your cheesecake and take to the fridge to set overnight.
Don't open the pan!!! The gelatine top will break if the pan is open.
Dip a knife in hot water, and slowly pass it around the pan to lose the cheesecake and the gelatine top.
Open the pan and enjoy!
When adding the gelatine, the fruits tend to go to the sides of the pan. Don't worry, put the cheesecake in the fridge as indicated. After 15/30 minutes in the fridge, move the fruits around until your happy with the display. Be careful to check before, if the gelatine as already set, because the set times depend on your jelly/gelatine brands and your fridge.
To make different flavours of cheesecake, just substitute the vanilla for any other extract (if you want, or keep it like this and only change the top), the jelly for your desired flavour and the fruits. I've once made a vanilla cheesecake with fresh strawberries and lime jelly. It's delicious!!!
If using fresh fruit, you may need to add a couple of spoons of water when mixing the sugar with the fruits on the heat.