Exotic Fruit Cheesecake

Exotic Fruit Cheesecake

By NamakShamak
  • Serves: 2 - 5
  • Prep Time: 20 Minute
  • Cooking: 15 Minute
  • Calories:




It was time to give cheesecake lessons to my sister on my visit to Mumbai.Having tried and tested my versions, I came up with a foolproof recipe, perfect to be adapted to her kitchen. And when I reach there, she’s already geared up ,her pantry stocked up with Phily cheese,Cool whip,Heavy cream , and a basket full of exotic imported fruits! My eyes almost popped out looking at those. I normally am not as lucky to get my hands on exotic stuff, especially fresh fruits! Kiwis,Apples,Oranges,Cherries,Peaches , Apricots….they all got me confused…I needed a base for my cheesecake…and the base ingredient happened by chance.They say the best inventions and recipes happen by accident.I had kept my apricots to poach and completely missed to put off the flame on time.And the result was a cooked , mushy fruit. The Puree formed the glaze for my cheesecake and extended the perfect flavour and contrast for the topping fruits.

Ingredients

Directions

  1. For the Crust: Mix together the crushed biscuits and melted butter. Press them at the base of a springform tin or a loose bottom tart tin. Bake in a preheated oven 180 deg C for 15 mins. Set aside to cool.
  2. Beat the sugar and cream cheese till light. Fold in the beaten cool whip . Add the essence and gelatine and fold. Now gently add the chopped fruits and mix. Refrigerate till further use.
  3. For Apricot Glaze: Strain the puereed apricots and mix with sugar. Place the mix in a sauce pan and cook for 2 mins till it just begins to simmer. Lower the heat and add cornflour dissolved in water. Stir and cook for another 5 mins on low flame. Tra
  4. Once the base is baked and cool , add the cream cheese and fruit mixture over it and even out using spatula. Once the top is even, add the cooled apricot glaze and even out gently without disturbing the cheese mixture. Arrange the sliced fruits over
  5. Chill the Cheesecake for atleast 3 hours, preferrably overnight. Demould it and cut wedges.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







@namakshamak