Recipes from around the world
VERSILFOOD

United States

Summer Cheesecake with Exotic Fruits

40 minutes (+ resting time)

Easy

Serves 6 - 8

The United States is the homeland of cheesecake: creamy, indulgent, and iconic.
In this stop of our Culinary Journey Around the World, American tradition meets the tropical energy of Versilfood Exotic Fruit Mix.

A fresh, fruity version that’s perfect for summer, where the sweetness of the cream balances the lively and fragrant notes of the fruit. Carefully selected ingredients, a controlled supply chain, and all the quality of Versilfood transform a great classic into a surprising dessert.

Ingredients

For the crust:

200 g dry biscuits
70 g coconut flakes
100 g melted butter

For the cream:

900 g cream cheese
60 ml condensed milk
15 ml lemon juice
80 g sugar
15 ml vanilla extract

For the exotic fruit reduction:

300 g Versilfood Mix of Exotic Fruits
50 g sugar
60 ml lemon juice
1.5 tablespoons cornstarch

Preparation

Blend the biscuits with the coconut flakes until you obtain a fine mixture.
Add the melted butter, mix well, and press the mixture into the bottom of a springform pan. Place it in the freezer to set, or bake for 10 minutes at 175°C (350°F) and let it cool.
For the fruit reduction, cook the Versilfood Mix of Exotic Fruits with sugar and lemon juice. Blend until smooth, return to the heat, and add the cornstarch to slightly thicken the sauce. Let it cool.
Prepare the cream by mixing the cream cheese with sugar, condensed milk, vanilla, and lemon juice until smooth and velvety. Fold in half of the fruit reduction.
Pour the cream onto the crust and let it set in the refrigerator overnight.
Before serving, top with the remaining exotic fruit reduction and decorate as desired.