Upside-down Cheesecake

Hello everyone! Today I am uploading a recipe for a simple cheesecake variation that has gained popularity recently: upside-down (or inverted) cheesecake.

The main difference of this recipe from a normal cheesecake is, of course, that it is served crust side up and looks like it is coated in crust from the outside.

In addition, it is most often a no-bake cheesecake and filled with some kind of fruit filling. I went for a traditional strawberry compote, but the sky is the limit with the fruit/filling you go with.

The trickiest part is compacting the crust enough that is holds together without sticking to your springform pan. Make sure to take your time with it, and go all the way up the sides to the rim. I found a large spoon to be the best tool to compact the crumbs.

My Tools

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Upside-down Cheesecake

Difficulty: Easy

Makes

4-6

servings

A soft and creamy no-bake cheesecake filled with strawberry compote and served upside down!

Ingredients

• Compote:

• Approx. 1/2 cup (80g) soft fruit of choice, fresh or frozen

• 1 tsp granulated sugar

• 1 tbsp water

• Cheesecake:

• 1 cup (100g) graham cracker crumbs (around 7 sheets)

• 1/4 cup (56g) salted butter, melted

• 1 tsp granulated sugar

• 1/2 cup + 1/2 tbsp (120g) cream cheese, softened (about half a block)

• 2 tbsp white chocolate, melted

• 2 tbsp powdered sugar

• 1/4 tsp vanilla extract

• 1/4 cup (56g) heavy cream

Directions

• Combine all compote ingredients in a small pan over medium heat. Cook stirring frequently until thickened and fully softened, about 3 minutes. Break the fruit into smaller pieces, if desired. Set aside to cool.
• In a medium bowl combine the cracker crumbs, sugar and melted butter until fully coated. Press mixture firmly into the bottom and all the way up the sides of a 4″ round springform pan. Set in the fridge until ready.
• In a small measuring cup or bowl whip the cream to stiff peaks (I used a hand mixer, but a whisk works too). Set aside. In a larger bowl beat together the cream cheese and melted chocolate. Add the powdered sugar and vanilla. Mix in the whipped cream until just combined, being careful not to overmix. Finish mixing by hand with a spatula.
• Pour enough cheesecake mixture into the crust to reach around halfway to the top. Spoon 2 tbsp of compote on top, then cover with more cheesecake mix. Cover and chill for at least 4 hours before inverting onto a plate and removing the springform pan. Break in with a spoon or fork and enjoy!

Recipe Video

Notes

• You could use blueberries, blackberries, raspberries, peaches, plums, cherries, mangoes, or just about any fruit that is soft by nature.
• The final product will last 3-4 days in the fridge when stored in an airtight container, or months in the freezer. I covered the plate I served mine on with press-and-seal plastic and stored it from there.

Thank you for viewing my recipe! If you have any comments or questions, please feel free to leave them below!