This is not a tutti frutti from yesteryear made with cloying candied fruit. Chef Eddy updated this Italian classic for today's taste. With no oven required, this Tutti Frutti Cheesecake is a quick and easy summer treat.
1/3 cup dried apricots, chopped
1/3 cup dried cranberries
1/3 cup dried cherries
1/3 cup dried pineapple, chopped
1/3 cup slivered almonds, toasted or raw
2 packages (8 oz each) packs cream cheese, very soft at room temperature
3 tablespoons orange juice concentrate or orange juice or orange liquor
Zest of 1 large orange, no white bitter pith
2 teaspoons vanilla extract
1 1/2 cups whipping cream
1 pint fresh fruit such as raspberries (optional)
Line a standard size loaf pan (about 9x5 inches) with plastic food wrap. Plastic should hang well over sides.
Prepare and combine dried fruits and almonds, set aside about a half cup of dried fruit mixture to decorate surface of cake later.
Using a mixer, on low speed blend soft cream cheese with powdered sugar until completely smooth. Add juice or liqueur, orange zest, and vanilla.
Add 1/2 cup cream and blend into cream cheese mixture. Once perfectly smooth, add another 1/2 cup and mix smooth. Add remaining amount of cream and whip to medium peaks. It will look like sour cream. Over mixing will make the cream heavy.
Fold in dried fruit and nuts.
Transfer mixture into plastic lined pan. Cover pan with plastic food film and place in a refrigerator for at least 6 hours or overnight.
Turn pan upside onto a serving platter. Pull on plastic to release cake.
Decorate with dried fruits and, if desired, some fresh fruit as well. Serve chilled.