Heavenly Fresh Fruit Cheesecake

This fresh fruit cheesecake brightens up your Easter table without hours in the kitchen. The zesty lemon paired with seasonal fruits creates a light dessert that perfectly wraps up any holiday meal.

When I first brought this cheesecake to our Easter brunch three years ago, my in-laws all asked for the recipe. It's now become our springtime tradition.

Components

• 200 g shortbread cookies or speculoos: speculoos add a spicy kick that works amazingly with the fruits
• 100 g melted unsalted butter: pick good quality butter as you'll taste it in the base
• 300 g cream cheese like Philadelphia: let it sit at room temp to avoid lumps
• 150 ml thick sour cream: go for cream with at least 30% fat for that smooth feel
• 100 g granulated sugar: you can add more or less depending on how sweet your fruits are
• One organic lemon for zest and juice: organic matters since you'll use the skin
• Seasonal fresh fruits: pick colorful ones for a festive look such as strawberries, kiwis, blueberries, raspberries or mango

Step-By-Step Guide

Making the base:

Crush the cookies finely using a food processor or rolling pin between parchment sheets. Make sure crumbs are super fine for a solid base. Mix them with melted butter until it feels like wet sand. The mixture should form a ball when squeezed in your hand.

Preparing the pan:

Use a 20-22 cm springform pan. Line the bottom with parchment for easier removal later. Pour the cookie mix into the pan and press down firmly with a spoon back or glass bottom, going slightly up the sides. Press hard for a compact base. Chill for at least 30 minutes so the butter hardens.

Whipping up the creamy filling:

In a large bowl, beat the cream cheese with an electric mixer for about 2 minutes until light and fluffy. Add the sour cream and keep beating for 1 minute. Slowly mix in the sugar while beating at medium speed. Then add the finely grated lemon zest and 2-3 tablespoons of juice to taste. Beat for another 2 minutes until the mixture looks smooth and slightly thickened.

Putting it together and chilling:

Take the base from the fridge and gently pour the cheese mixture over the cookie base. Smooth the top with a spatula or spoon back. Lightly tap the pan on the counter to get rid of air bubbles. Cover with plastic wrap without touching the surface and chill for at least 4 hours, but overnight works best for the perfect set.

Final touches:

Right before serving, wash and cut your fresh fruits if needed. Carefully remove the cheesecake by running a thin, warm knife around the edge. Arrange the fruits prettily on top in a colorful pattern. For a shiny look, you can brush the fruits with slightly warmed neutral fruit jelly.

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Must-Know Tips

This cheesecake keeps for up to 3 days in the fridge

The texture's lighter than a traditional baked cheesecake

You can make and freeze the dessert without fruits for later use

I really suggest using speculoos for the base as their caramelized flavor adds something special to the dessert. I learned this trick during a trip to Belgium and haven't gone back to regular cookies for my cheesecakes since.

Storage and Advance Prep

You can make this cheesecake up to two days ahead, just save the fruit decoration for the last minute. Always keep it in the fridge and cover with plastic wrap or a cake dome so it won't pick up fridge smells or dry out. If you want to freeze it, make it without fruits and wrap it completely in plastic wrap then aluminum foil. It'll keep for up to 1 month this way. To thaw, leave it in the fridge overnight.

Swaps and Changes

This recipe easily fits your preferences. For a lactose-free version, swap regular cream cheese for lactose-free and use plant-based cream. Those who can't have gluten can pick specific gluten-free cookies for the base. In winter when fresh fruits aren't as available, use well-drained canned fruits or red fruit coulis. For a festive touch, you can mix in a tablespoon of liqueur like Grand Marnier or Limoncello to the filling.

Serving Ideas

This cheesecake tastes great with a slightly tangy red fruit sauce that balances the creamy sweetness. For a complete Easter meal, serve it after a light main dish like herb-crusted salmon or a leg of lamb with Provençal herbs. If you're having kids over, you can top the dessert with small chocolate eggs or Easter figures to make it look even more festive.

Frequently Asked Questions

→ What fruits can I use for topping?

You can go with strawberries, kiwis, blueberries or any fresh fruit you enjoy.

→ How long should I chill the cheesecake?

You should chill the cheesecake for at least 4 hours but leaving it overnight works best.

→ Can I swap out the lemon in the filling?

Sure thing. You can use orange or any other citrus that matches your taste preferences.

→ What cookies work best for the base?

Digestive cookies or shortbread make for a tasty crunchy foundation.

→ Can I make this cheesecake ahead of time?

Absolutely. Making your cheesecake a day before lets it set properly and the flavors blend better.