Pick Your Fruit!

Many kinds of fruit are used in cheesecakes, Some of them probably shouldn't. To me, banana does not sound good as a cheesecake additive, however to other's it might.
I love cheesecakes with a hint of lemon or other citrus. Strawberries and cherries are also wonderful in cheesecake. My favorite of the berries though is cranberry. yum!


Here is a listing of fruit I've seen in cheesecakes, take your pick and enjoy.

Citrus: It adds just a hint of something, if too much is added, it will bake the cheesecake coagulate though.

Peaches: Always a favorite during the summer months. Use lemon juice and sugar to prevent browning.

Blueberries: Not as tart as raspberries or blackberries, but still adds a unique taste.

Blackberries & Raspberries: Wonderful for summertime or anytime. Seeds could be a problem for people with dentures or cavities.

Strawberries: One of the all time favorites for toppings.

Cherries: The traditional topping for a New York cheesecake.

Apricots: My grandfather's favorite fruit, care must be made to prevent browning of fruit.

Kiwi: My son loves these fuzzy things, once again seeds could be a problem. Make sure they are ripe, otherwise they are way too tart.

Bananas: Go well with kiwi. Not a favorite of mine though, could be good with peanut butter, though.

Apples: Do nothing for the smoothness of the cheesecake, but if you use the right kind could add a bit of zip to your cake.

Grapes & Raisins: They add a nice flavor. Raisins go well with nuts and other dried fruit.

Cranberries: I love cranberries. My son has been known to eat whole cans of cranberry sauce in one setting. These are excellent in cheesecake if sweetened enough.

Pineapple: A sweet addition to any cheesecake, fresh or canned.