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Fruit Topped Cheesecake Recipe

29 Apr

This delicious cheesecake will help you towards your daily 4 servings of fruit.

For the ingredients we need:

  • 32 oz of Cream Cheese at room temperature. Now there’s only one brand of cream cheese to use here – Kraft Philadelphia, and I mean the  full-fat version, not the fat free, or 33% reduced flavours. It’s important that the cream cheese is at room temperature i.e. you’ve not just removed it from the fridge. So leave it lying on the kitchen counter for a few hours before doing this!
  • 2 Tablespoons of All Purpose flour
  • 1 cup of granulated white sugar
  • 1 and a half table spoons of vanilla extract – not the cheapest variety you can find.
  • 4 large eggs at room temperature – put them into a bowl and leave them next to the cream cheese.
  • Pinch of salt

In a large bowl place the cream cheese, flour and salt and mix gently until smooth and fluffy for 5 minutes – ensure there’s no lumps.

Now add the sugar and continue mixing for another minute.

Add the vanilla extract and mix for another minute.

Now add one egg  into the mix ensuring that it’s blended before adding the next egg.

Pour the mixture into your chosen crust.

Bake the cheesecake using whichever method you find best and then place it into the fridge for 3 hours.

Slice-up 2 cups of your favourite fruits i.e. kiwi, banana, raspberries etc. remove the cheesecake from the fridge and cover the top of it with your chosen fruits. For an added bonus why not also drizzle 2 tablespoons of your favourite jam over the fruits? Now place the cheesecake back into the fridge for another few hours.