Unforgettable fruity flavor perfect for summer dessert






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Lemon cheesecake with fresh fruits.

Fresh fruit is finally in season.

When the sun goes down and the kids hit the pool, it’s also time to enjoy some sweet fruit flavour. Melons, berries, bananas, and more can be found near perfect ripeness in grocery stores or farmers markets during the warm summer months.

On a hot day, there’s nothing better than trying something new that looks delicious. Throw down your apron, prime your kitchen and bake.

If you’re craving something sweet with no ideas of where to start, try this sweet lemon cheesecake with fresh fruit. It is refreshing and rich and allows you to escape to your summer oasis of dreams, at least for a few minutes.

It has the smooth creamy texture of cheesecake mixed with a little lemon juice. Topped with raspberries, mint, and orange, fresh fruit enhances the flavor of the cheesecake. With its bright colors and different flavours, it’s the perfect summertime treat for people of all ages.

In a bowl, mix the graham crackers with the sugar and melted butter and press into a springform pan.

Beat cream cheese, sweetened condensed milk, three eggs, lemon juice and vanilla extract, then pour over the graham cracker mixture.
Bake for 50-55 minutes before it cools completely in the fridge and add the fruit and mint leaves.

The result is a delicate cheesecake with a hint of lemon topped with your favorite fresh fruit. It’s a delicious, sweet, and satisfying recipe your family can make again and again to enjoy during the warm summer months.

Find more recipes perfect for summer at Culinary.net.

Lemon cheesecake with fresh fruits

Servings: 6-8

1 1/4 cups graham crackers

1/4 cup sugar

1/4 cup melted butter

2 packages (8 ounces each) soft cream cheese

1 can (14 ounces) sweetened condensed milk

3 eggs

1/4 cup fresh lemon juice

1 teaspoon vanilla

1 orange peeled and separated

8 pieces of berries

3 mint leaves for garnish

Preheat the oven to 350 degrees Fahrenheit.

In a medium bowl, combine graham crackers, sugar, and melted butter. Press firmly into a 9-inch tray.

In a large bowl, beat cream cheese until mixture is fluffy. Gradually beat in the sweetened condensed milk until the mixture is smooth. Add eggs, fresh lemon juice, and vanilla extract. Mix until combined.
Pour into the skillet. Bake for 50-55 minutes, or until center springs back when pressed lightly.

Refrigerate until completely cooled. Arrange the orange slices around the border of the cake and place the berries in the middle. Lay mint leaves on top.

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