Equipment
Ingredients
Candied Fruit Mixture
- 225 g candied fruit, cut into 6mm pieces
- 30 ml bourbon
Cheesecake Batter
- 910 g cream cheese, room temperature
- 120 ml heavy cream
- 4 egg
- 400 g sugar
- 5 ml vanilla extract
Pan Preparation
- butter, softened
- 80 g graham cracker crumbs
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 550 kcal
- Protein
- 8 g
- Carbohydrates
- 58 g
- Fat
- 33 g
- Fiber
- 0 g
- Sugar
- 53 g
- Sodium
- 319 mg
- Saturated Fat
- 18 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 151 mg
- Potassium
- 157 mg
- Calcium
- 96 mg
- Iron
- 0.7 mg
- Magnesium
- 10 mg
- Phosphorus
- 121 mg
- Zinc
- 0.6 mg
- Vitamin A
- 305 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.28 mg
- Niacin
- 0.1 mg
- Folate
- 15 mcg
- Water
- 62 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 150°C (300°F).
Chop the candied fruit into 6mm (1/4 inch) pieces.
Mix the chopped fruit and bourbon in a small bowl and set aside.
Blend the cream cheese, heavy cream, eggs, sugar, and vanilla in a food processor until smooth.
Add the fruit and its soaking liquid to the batter and pulse briefly to combine without grinding the fruit.
Grease the bottom and sides of the 8-inch cake pan thoroughly with butter.
Coat the inside of the pan with graham cracker crumbs, tapping out any excess.
Pour the batter into the prepared cake pan.
Place the cake pan inside a larger roasting pan.
Pour boiling water into the roasting pan until it reaches a depth of 2.5cm (1 inch).
Bake in the preheated oven for 2 hours.
Turn off the heat and let the cake rest in the oven for 1 hour.
Remove the pan from the water bath and cool on a wire rack for 2 hours.
Invert the pan onto a cake plate to unmold the cheesecake.
Chef's Notes
- Ensure the cream cheese is fully at room temperature to prevent lumps in the batter.
- Do not use a springform pan as the water bath may leak into the crust.
Storage
Refrigerator: 5 days — Store in an airtight container.
Freezer: 2 months — Wrap tightly in plastic wrap and foil.
Reheating: Serve chilled or at room temperature.
Troubleshooting
Cheesecake top is cracked
Cause: Rapid temperature change or overbaking.
Fix: Mask cracks with a thin layer of whipped cream or additional fruit.
Prevention: Use a water bath and ensure the 1-hour oven rest with the door closed.
Cheesecake sticks to the pan
Cause: Insufficient butter or crumbs during preparation.
Fix: Briefly dip the bottom of the pan in warm water to loosen the butter before unmolding.
Prevention: Grease the pan generously and ensure total coverage with crumbs.
Cultural Context
Cheesecake, as a concept, has roots tracing back to ancient Greece, but the modern, rich, cream cheese-based version is largely an American innovation. The addition of candied fruits and bourbon speaks to classic American dessert traditions, often enjoyed during holidays or special gatherings, reflecting a heritage of indulgent baking.
