Published July 25, 2012 by
If gourmet cheesecake ranks among your favorite desserts, why not try baking one for your next party or just for the family? There are so many toppings you can put on a cheesecake that you never have to make the same one twice. Plus, a topping can help disguise any cracks that might be in your cake.
Fruit toppings include lemon, blueberry, raspberry, cherry, strawberries, peaches, and even plums. You can top your gourmet cake with jam or pie filling, but chances are you’re going to want to make a topping exclusively for your cheesecake. Here are some berry topping ideas you can use.
FRUIT TOPPING FOR CHEESECAKE
Combine 1 cup fruit with 2 tablespoons water; bring to boil. Puree in a blender. Combine puree with sugar substitute and bring to a boil. Sprinkle gelatin over 2 tablespoons water and let stand for 5 minutes then add to heated fruit puree. Chill mixture until slightly thickened. Place remaining 1 cup fruit on top of your cheesecake. Pour glaze over fruit; chill thoroughly.
CHERRY TOPPED CHEESECAKE
Preheat oven to 300 degrees. Reserve 1 cup dry cake mix.
In large mixing bowl, combine remaining cake mix, 1 egg and oil (mixture will be crumbly). Press crust mixture evenly into bottom and 3/4 way up sides of a greased 13x9 inch pan.
In small bowl, blend cream cheese and sugar. Add 3 eggs and reserved cake mix; beat 1 minute at medium speed. At low speed, slowly add milk and flavorings; mix until smooth. Pour into crust. Bake at 400 degrees 45-55 minutes until center is firm.
When cool, top with pie filling; chill before serving. Store in refrigerator; freeze covered with foil. Cheesecake can also be baked in 2 (9 inch) pans for 40-45 minutes.
LEMON CHIFFON CHEESECAKE WITH FRUIT TOPPING
Prep Time: 45 min
Total Time: 26 hrs 50 min
Servings: 16 servings
Heat oven to 350°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1/2 inch up sides of ungreased 10 or 9-inch springform pan. Bake at 350°F for 5 minutes.
Meanwhile, in large bowl, combine cream cheese and sugar; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Reserve 1/2 cup pie filling for topping; refrigerate. Add remaining pie filling, sour cream and grated lemon peel; blend well. Pour filling into partially baked crust; spread evenly.
Bake at 350°F. For 10-inch pan, bake 60 to 70 minutes or until center is almost set; for 9-inch pan, bake 1 hour 10 minutes to 1 hour 20 minutes. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool in pan on wire rack for 1 hour. Refrigerate at least 24 hours.
In small bowl, combine preserves and lemon juice; mix well. Refrigerate.
To serve, carefully remove sides of pan. Place cheesecake on serving plate. Spread reserved pie filling over top of cheesecake.
In medium bowl, combine strawberries, blueberries and raspberries. Spoon about 1 cup berry mixture around edge of cheesecake. Drizzle with some of preserves mixture. Arrange a few kiwi fruit pieces in berry mixture on cheesecake. Garnish with lemon peel strips. Serve with remaining fruit and preserves mixture. Store in refrigerator.
Send cheesecake to your friends and family for their birthdays, they'll be so surprised and absolutely thrilled.
Want more Cheesecake recipes? Try some of these: