Fruit Tart Cheesecake

Part fruit tart, part cheesecake, this is really, really pretty! People won't want to cut it, but will be 100% happy with what they find inside when they do!
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  • Crust:
  • For a taller cheesecake -
  • 1 1/2 cups crushed graham crackers
  • 1/4 cup sugar
  • 1/3 cup melted butter
  • For 2 short cheesecakes or 9x13 short cheesecake, double crust ingredients
  • Cheesecake:
  • 5 - 8 oz packages cream cheese, softened
  • 2 cups sugar
  • 1 1/2 tbs vanilla extract
  • 3 tbs flour
  • 1/2 tsp salt
  • 4 eggs
  • 2 egg yolks
  • 1 1/2 tbs lemon juice
  • Topping:
  • Blackberries, Strawberries, Kiwis, Blueberries, Raspberries, etc
  • 12 oz apricot preserves
  • 1/3 cup water


Mix your crust ingredients together in a bowl until it is moistened through. For the tall cheesecake, grease the sides of a 9 inch spring-form pan and press the graham cracker mixture into the pan and up sides. For the shorter cheesecake, either add graham cracker mixture to a 9x13 pan or split between 2 spring-form pans. (The height is mostly for preference of how much you want your fruit to be the star).

Pre-heat your oven to 325. In a large bowl with a mixer, lightly beat your cream cheese, sugar, vanilla, flour, and salt. In a separate small bowl, beat your eggs. Add the eggs into your large bowl slowly while beating lightly. Add your lemon juice. Don't keep beating once it looks fairly smooth. Pour your mixture over your crust and stick it in the oven! Fill a pie pan with water and stick it on the rack under your cheesecake, just to keep the oven moist. (This will help prevent cracking)

While waiting on your cheesecake, slice any of your fruit that would need to be sliced, such as strawberries and kiwi and set aside. Pour your apricot preserves several tablespoons at a time into a strainer or a sifter and press the liquid from the preserves into a small bowl. You are wanting to have just the liquid. Set your chunks to the side and add your 1/3 cup water to the liquid and mix well. This will be your glaze.

After an hour, check your cheesecake. It should be dull around the edges and slightly shiny in the center. If it isn't done like this, bake for an additional 10-15 minutes. Turn your oven off, but leave your cheesecake in the oven for about 5 hours, until cool.

Now time to decorate!!! Spread your fruit in a single layer along the top of the cheesecake, trying to keep it in a pattern. Using a spoon and a brush, apply an even top coat of your apricot mixture over the top of your fruit. It will be shiny and pretty! Either serve immediately, or refrigerate, and bring back to room temperature to serve.