Strawberry Kiwi Cheesecake

How to Store Cheesecake

If you have leftovers (which is rare!), here’s how to store them properly:

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Wrap slices in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.

Tips for the Perfect Cheesecake

  • Use Room-Temperature Ingredients: This ensures a smooth, lump-free filling.
  • Bake in a Water Bath: Placing a pan of water in the oven while baking can help prevent cracks.
  • Chill Before Slicing: For the best texture, let the cheesecake chill completely before adding fruit and slicing.
  • Experiment with Toppings: Try other fruits like blueberries, raspberries, or mango for variation.

Frequently Asked Questions

1. Can I use a different crust? Yes! You can substitute the graham cracker crust with a cookie crust, such as crushed Oreos or vanilla wafers.

2. What if my cheesecake cracks? No worries! You can cover any cracks with the fruit topping, or try baking the cheesecake in a water bath next time.

3. Can I use frozen fruit? Fresh fruit is best for this recipe, but if using frozen, thaw and drain excess moisture before arranging on top.

4. How do I prevent my cheesecake from sinking? Avoid overmixing the batter and do not open the oven door while baking to maintain consistent temperature.

Print
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Strawberry Kiwi Cheesecake

Print Recipe

A luscious, creamy cheesecake topped with fresh strawberries and kiwi slices, set on a buttery graham cracker crust. Perfect for any occasion!

  • Total Time: 5 hours 15 minutes
  • Yield: 10 servings

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 24 oz (3 blocks) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 1/2 cups fresh strawberries, sliced
  • 2 kiwis, peeled and sliced
  • 2 tablespoons honey or apricot jam (optional for glaze)

Instructions

  1. Preheat oven to 325°F (163°C). Line a springform pan with parchment paper.
  2. Mix graham cracker crumbs, melted butter, and sugar. Press into the pan and bake for 10 minutes.
  3. Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream, vanilla, and lemon juice.
  4. Pour the filling over the crust and bake for 50-55 minutes. Let cool in the oven, then refrigerate for at least 4 hours.
  5. Arrange fresh fruit on top and glaze if desired. Slice and serve!

Notes

  • Store in the refrigerator for up to 5 days.
  • Use a water bath for a smoother texture.
  • Try different fruit toppings for variety.
  • Author: Junnifer McKenney
  • Prep Time: 20 minutes
  • Chill Time: 4 hours
  • Cook Time: 55 minutes
  • Category: Dessert

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