Fruit Cheesecake Recipe

Preheat oven to 325°F (160°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan.

Combine graham cracker crumbs, granulated sugar and salt in a medium bowl. Pour melted butter over crumbs and stir until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and optionally up the sides about 1/2 inch) of the prepared springform pan using the bottom of a measuring cup or glass.

Bake crust for 8–10 minutes until fragrant and set. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 300°F (150°C).

In a large bowl or stand mixer fitted with the paddle attachment, beat room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add granulated sugar and continue beating until incorporated, about 1 minute.

Mix in sour cream, vanilla extract and lemon zest on low speed until blended. Scrape down sides.

Add eggs one at a time, mixing just until combined after each addition. Do not overbeat — avoid incorporating excess air.

Sift in the flour and fold on low speed until just combined; this helps stabilize the filling.

Pour the filling over the cooled crust and smooth the top with a spatula.

Place the springform pan in a larger roasting pan. Carefully pour enough hot (not boiling) water into the roasting pan to come about 1 inch up the outside of the springform pan to create a water bath (bain-marie).

Bake at 300°F (150°C) for 50–65 minutes, until the edges are set and the center still slightly jiggles when the pan is gently shaken. Avoid overbaking to prevent cracks.

Turn off the oven. Crack the oven door and let the cheesecake cool inside the oven for 1 hour to reduce the risk of cracking.

Remove the cheesecake from the oven and carefully lift it out of the water bath. Run a thin knife around the edge to loosen from the pan (do not remove the springform ring). Let cool to room temperature on a wire rack, then refrigerate at least 4 hours or preferably overnight until fully set.

About 30 minutes before serving (or when cheesecake is fully chilled), prepare the fruit: wash and dry fruit. Hull and slice strawberries, peel and slice kiwi, and leave blueberries whole. Pat fruit dry to avoid excess juice.

Arrange the fruit on top of the chilled cheesecake in a decorative pattern, starting from the outer edge and working inward, or scatter as preferred.

Make glaze

In a small saucepan, combine apricot jam and water. Warm over low heat, stirring until jam liquefies into a thin glaze, about 2–3 minutes. Strain if you want a smoother glaze.

Using a pastry brush or spoon, gently brush the warm glaze over the fruit to give a glossy finish and help preserve it. If desired, dust edges with powdered sugar just before serving.

Release the springform ring, transfer cheesecake to a serving plate, slice with a hot, dry knife (wipe knife between cuts) and serve chilled.