-
1
Before baking:
-
2
Center a rack in the oven and preheat the oven to 350 degrees F. Butter ten 1/2-cup round aluminum timbale molds, each 2 1/8 inches in diameter and 2 inches deep.
-
3
Or, coat the molds lightly with nonstick spray.
-
4
Then coat the molds with the graham cracker crumbs, gently tapping out the excess crumbs.
-
5
Have all of the remaining ingredients at room temperature.
-
6
To make the filling:
-
7
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until smooth, stopping the mixer to scrape down the sides of the bowl as needed.
-
8
Reduce the speed to low, add the sugar, and beat until blended.
-
9
Then add the eggs and egg yolk, one at a time, mixing after each addition until incorporated.
-
10
Add the cream and vanilla and continue to beat on low speed until the mixture has the consistency of heavy cream.
-
11
To ease pouring, transfer the mixture to a 4-cup measuring cup or pitcher.
-
12
Pour the filling into the prepared molds, filling them almost to the top.
-
13
Set the filled molds, not touching, in a shallow roasting pan about 2 inches deep, and pour hot water into the pan to come about two-thirds of the way up the sides of the molds.
-
14
Bake the cheesecakes until the tops are pale gold, about 35 minutes.
-
15
Transfer to a wire rack and let cool in the molds for about 2 hours to allow time for the cakes to firm slightly.
-
16
Line a sturdy storage container with plastic wrap.
-
17
To unmold the cheesecakes, gently tap the sides of each timbale mold on a counter to loosen the cake, invert the cake onto your palm, and then gently turn the cake right side up and set it in the container.
-
18
Cover with a lid or aluminum foil and refrigerate for at least a few hours before serving or for up to 2 days.
-
19
To make the Fruit Salad:
-
20
Finely dice the strawberries, kiwifruit, mango, and nectarine.
-
21
In a large bowl, toss the fruits to combine.
-
22
To serve, center a chilled cheesecake on a plate, and spoon 2 to 3 tablespoons of the salad around each cake.
-
23
Garnish each cake with a mint sprig.
