Refrigerator Cheesecake With Grilled Fruit & Greek Honey
This Greek recipe for cheesecake is a year-round classic. You can top it with seasonal fruit or simply drizzly it with a generous spoonful or two of Greek honey!
Ingredients
For the Crust:
- 1-1/2 cups petite beurre or any hard cookie or graham cracker crumbs
- 1/3 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/2 cup butter melted
For the Filling:
- 2 packages (8 ounces each) cream cheese, softened
- 1/3 cup sugar
- 2 tsp lemon juice
- 2 cups heavy whipping cream
For the Topping:
- 4 peaches pitted and halved or a combo of 2 peaches, 2 plums and 2 apricots, halved and pitted
- Melted butter for brushing fruit
- 3 – 4 tsp sugar for sprinkling on fruit
- Greek honey and mint for garnish
Instructions
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Mix the cookie crumbs, brown sugar and cinnamon in a small bowl. Gently stir in the melted butter and mix until combined. Press the mixture onto the bottom and 1-inch up the sides of an ungreased 9-inch springform pan. Refrigerate the crust for 30 minutes or until firm to the touch.
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Beat together the cream cheese, sugar and lemon juice in a large bowl until smooth. Slowly add the cream, and continue beating until the mixture is stiff and dense.
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Transfer the mixture to the prepared crust, then refrigerate the cheesecake, covered, for 8 hours or overnight.
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For the fruit: Toss with the sugar and melted butter and grill on all sides. Cool.
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Serve the cheesecake topped with the fruit and drizzled with additional Greek honey.
