I wanted to try something new and different, to take advantage of all the fresh ripe fruit that’s at its best this time of year, and this is what I came up with. It’s Berry Cheesecake Fruit Salad, from a recipe on Cooking Classy, one of my go-to sources for all kinds of interesting culinary ideas.
This one was basic. The “cheesecake” part was just whipped cream folded into whipped cream cheese, granulated sugar, and vanilla extract. It’s a stretch to call it “cheesecake“, because it wasn’t baked, and had the same texture and pourability as batter. It was more “pre-cheesecake” or “aspirational cheesecake” or “hope to turn into cheesecake someday if I keep practicing cheesecake” than the dessert we all know and crave.
I poured the mixture over a bowl filled with a pound of hulled and quartered strawberries, 12 ounces of blueberries, some blackberries, and some raspberries, then scattered crushed graham crackers around the edge of the bowl. I stuck a few mixed berries on top as a garnish, and I was set to go.
Note: This Berry Cheesecake Fruit Salad can’t be made in advance—you have to eat it the same day it was made. I left some of it in the refrigerator overnight, and by the next morning, the “batter” had started to break down and liquify. While that wasn’t enough to stop me from having a nice, fruit-filled breakfast—it still tasted fine—I wouldn’t have served it to a guest.
★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.