Blueberry, Apple, Strawberry, Peach Cheesecake

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Combine graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from oven and let cool.

3. 3

   In a mixing bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

4. 4

   In a separate bowl, toss blueberries, diced apple, strawberries, and peach with lemon juice, cinnamon, and nutmeg.

5. 5

   Sprinkle cornstarch over the fruit mixture and toss to coat evenly.

6. 6

   Fold the fruit mixture into the cream cheese batter gently until just combined.

7. 7

   Pour the filling over the cooled crust and spread evenly.

8. 8

   Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set and slightly jiggly in the center.

9. 9

   Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

10. 10

    Remove the cheesecake from the oven, run a knife around the edge, and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.

11. 11

    Before serving, mix 1 tablespoon of water with 1 tablespoon of cornstarch in a small bowl to create a slurry. Drizzle over the cheesecake for a glossy finish, if desired.