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Homemade Fruit Topped Cheesecake

Homemade Fruit Topped Cheese Cake

Recipe Courtesy of Eveline Daveiga

Level: Easy to Medium

Total:   6 hours

Prep: 30 Minutes

Bake: 50 Minutes

Chill in Refrigerator : 2-4 hours

Yield : 8 Servings


(For Crust)

2 cups Graham cracker crumbs

10 tbsp. butter melted

¼ c. Granulated Sugar

(For Filling)

4 (8 oz. ) Blocks of Cream Cheese

1 ½ cup sugar

1 cup Condensed Milk

3 large eggs

2 tsp. Vanilla Extract

¼ cup sour cream

2 tbsp. all purpose flour

¼ tsp. salt

3 tbsp. lemon juice

(For Fruit topping)

Kiwi, Mandarin Oranges, Strawberry, Blueberries, Blackberry ( ½ cup each) place in a baking dish and sprinkle ¼ cup sugar on top (sugar optional) and set aside


Preheat oven 350 degrees

10 “ or 9 “ Spring form pan

Mix graham crusts, butter and sugar until moist (like wet sand)

Press into bottom and sides of pan and set aside.

In large bowl, use hand mixer, beat cream cheese and sugar until slightly smooth, add eggs, one at a time, stir in vanilla and sour cream. Add flour and salt, lemon juice, condensed milk and beat until smooth but don’t overbeat.

Wrap aluminum foil on the bottom of the prepared Springform pan, pour Cheesecake in the pan and place it in a large roasting pan. Pour enough boiling water to fill half of the pan. Bake for 50 minutes at 350 on the center rack until it slightly jiggles. Turn off oven, prop oven door. After 15 minutes, remove from stove, let cool another 20 minutes and arrange fruit topping starting with strawberries (arrange to your design taste). Chill for at least 2 hours prior to serving.

Eveline can be reached on FB @ Eveline Daveiga

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