Fruit Salad Cheesecake

The fruit salad cheesecake is a fresh and colorful dessert, perfect for the spring or summer season. Here’s the recipe with an Italian twist:

Ingredients

• 250 g of dry biscuits (like Digestive)
• 100 g of melted butter
• 400 g of creamy cheese (such as Philadelphia)
• 200 g of icing sugar
• 300 ml of whipping cream
• Grated zest of 1 lemon
• 1 sachet of powdered gelatin (or 6 gelatin sheets)
• Fruit salad of fresh fruit (for example: strawberries, kiwi, peaches, bananas, etc.)
• Lemon juice

Preparation

1. Start by crushing the biscuits until they reach a sandy consistency. Mix the crushed biscuits with the melted butter to achieve a smooth mixture.
2. Spread this base in a springform pan (preferably 22-24 cm in diameter), pressing well with the back of a spoon. Place in the refrigerator to firm up for about 30 minutes.
3. In the meantime, whisk the creamy cheese together with the icing sugar and grated lemon zest until smooth and homogeneous.
4. Whip the cream in a separate bowl and gently fold it into the cream cheese mixture.
5. Prepare the gelatin following the instructions on the package and add it to the cheese and cream mixture. If using gelatin sheets, remember to soften them in cold water, squeeze them out, and then dissolve them in a little hot water or fruit juice.
6. Pour the obtained cream over the cooled biscuit base and let rest in the refrigerator for at least 4 hours, better if overnight.
7. Before serving, decorate the cheesecake with the fruit salad, which you will have previously prepared by cutting the fruit into pieces and dressing them with a bit of sugar and lemon juice to maintain the bright colors.

Curiosity

The cheesecake dates back to ancient Greece and has been adopted and adapted by many other cultures. The cold version with a biscuit base and cream cheese filling became popular in the United States, where it is often served with red fruit jam. The addition of fruit salad on the surface is a modern twist that adds freshness and color to the dessert.