Red Fruit Cheesecake
Dive into a delightful experience with our vibrant Red Fruit Cheesecake! This creamy treat features a luscious blend of cream cheese and tangy yogurt, perfectly balanced with a burst of fresh berries. With a buttery graham cracker crust and a hint of lemon zest, this dessert is sure to impress at any gathering!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
👨🍳 Instructions
💡 Pro Tips
- ✓Bake cheesecake in a water bath at 325°F to prevent cracking - the steam maintains 80-90% humidity and prevents the surface from setting too quickly while the center is still liquid.technique325°F, 80-90% humidity
- ✓Beat cream cheese at room temperature (68-70°F) for exactly 2-3 minutes until smooth before adding other ingredients - cold cream cheese creates lumps that won't disappear even with extended mixing.ingredient68-70°F, 2-3 minutes
- ✓Cool cheesecake gradually by turning off oven and cracking door for 1 hour, then room temperature for 1 hour before refrigerating - rapid temperature changes cause the proteins to contract and crack the surface.timing1 hour oven, 1 hour room temp
- ✓Macerate red fruits with 2-3 tablespoons sugar for 30 minutes before topping - this draws out natural juices through osmosis and creates a syrup that won't make the cheesecake soggy.technique2-3 tablespoons, 30 minutes
- ✓Use a springform pan with the bottom inverted (smooth side up) and wrap exterior in heavy-duty foil to prevent water bath leakage that would create a soggy crust.equipment
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Red Fruit Cheesecake
Dive into a delightful experience with our vibrant Red Fruit Cheesecake! This creamy treat features a luscious blend of cream cheese and tangy yogurt, perfectly balanced with a burst of fresh berries. With a buttery graham cracker crust and a hint of lemon zest, this dessert is sure to impress at any gathering!
📝 Ingredients
👨🍳 Instructions
💡 Pro Tips
- ✓Bake cheesecake in a water bath at 325°F to prevent cracking - the steam maintains 80-90% humidity and prevents the surface from setting too quickly while the center is still liquid.technique325°F, 80-90% humidity
- ✓Beat cream cheese at room temperature (68-70°F) for exactly 2-3 minutes until smooth before adding other ingredients - cold cream cheese creates lumps that won't disappear even with extended mixing.ingredient68-70°F, 2-3 minutes
- ✓Cool cheesecake gradually by turning off oven and cracking door for 1 hour, then room temperature for 1 hour before refrigerating - rapid temperature changes cause the proteins to contract and crack the surface.timing1 hour oven, 1 hour room temp
- ✓Macerate red fruits with 2-3 tablespoons sugar for 30 minutes before topping - this draws out natural juices through osmosis and creates a syrup that won't make the cheesecake soggy.technique2-3 tablespoons, 30 minutes
- ✓Use a springform pan with the bottom inverted (smooth side up) and wrap exterior in heavy-duty foil to prevent water bath leakage that would create a soggy crust.equipment