Ingredients:
- For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons sugar
- For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- For the Topping:
- 1 cup strawberries, sliced
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/2 cup blackberries
- 2 kiwis, peeled and sliced
Directions:
- Prepare the Crust:
- In a medium-sized bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Refrigerate while preparing the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract, and continue beating until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Pour the filling over the prepared crust, spreading it evenly. Refrigerate for at least 4 hours or until set.
- Assemble the Topping:
- Arrange the sliced strawberries, raspberries, blueberries, blackberries, and kiwi slices on top of the set cheesecake.
- Optionally, brush a light glaze of apricot preserves mixed with water over the fruit to add shine.
- Serve:
- Carefully remove the cheesecake from the springform pan, slice, and serve chilled.
Prep Time: 30 minutes | Chill Time: 4 hours | Total Time: 4 hours 30 minutes
Kcal: 400 kcal | Servings: 8 servings