Fruitcake Cheesecake
Looking for an eye-catching dessert? This layered Fruitcake Cheesecake has a delicious poppy seed layer followed by a thick layer of cheesecake with candied fruit and it's topped with shredded coconut! It comes together in just a few steps and it melts in your mouth!
Ingredients
- 1.10 lb (500 g) tvorog or cream cheese room temperature
- 1/3 cup (80 g) unsalted butter melted and slightly cooled
- 1/2 cup + 1 tbsp (130 g) sour cream room temperature
- 4 eggs room temperature
- 1/2 cup + 1 tbsp (85 g) white granulated sugar
- 1 tsp vanilla extract
- 2 tablespoon and 1/2 (25 g) poppy seeds
- 1 cup (225 g) mixed candied fruit pre-diced or diced
- 1/2 cup (47 g) shredded coconut for topping
Instructions
- Preheat the oven to 350 F (180 C). Line an 8 x 4 loaf pan with parchment paper. You can also use an 8" or 9" round pie dish greased with butter.
- Make the batter. In a large bowl, beat together the tvorog or cream cheese, melted butter, sour cream, eggs, sugar, and vanilla extract until combined.
- Create the layers. Transfer 4 heaping tablespoon of batter to a medium bowl and add in the poppy seeds. Mix until combined and set aside. Add the candied fruit into the remaining batter and mix until combined. Pour the poppy seed batter into your prepared baking dish followed by the candied fruit batter. Be very gentle when adding the second batter as you don't want it to mix into the poppy seed layer.
- Bake at 350 F (180 C) for 10 minutes then reduce the temperature to 320 F (160 C) and bake until the top of the cheesecake has set but the center is still slightly jiggly when tapped. You can do the toothpick test without worrying about poking the cheesecake as you'll be covering the top with coconut: the toothpick should come out clean.
- Chill for at least 3-4 hours or overnight (recommended).
- Decorate and serve. Top the cheesecake with shredded coconut right before serving to keep it from turning soft. Slice cleaning the knife between each slice for clean slices and serve.
Notes
Make-Ahead Instructions: simply make and bake the cheesecake (without topping it with coconut) 1 day ahead of time and allow it chill in the refrigerator overnight! Top with coconut right before serving or the coconut will turn soft.
Storing Instructions: store this dessert in an air-tight container in the refrigerator for up to 4 days. Keep in mind that the coconut will soften over time and the poppy seeds may lightly stain the base layer.
Nutrition
Calories: 534kcalCarbohydrates: 39gProtein: 8gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 175mgSodium: 253mgPotassium: 188mgFiber: 3gSugar: 28gVitamin A: 1316IUVitamin C: 1mgCalcium: 172mgIron: 2mg
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