it depends on the recipe and the role that the fruit was supposed to play. If it just sits on top, you can just leave it off, or use preserves, or whatever suits you. There are plenty of recipes for no-bake cheesecake that do not require fruit of any kind. In fact, dealing with the moisture of fruit is an issue in any kind of cheesecake. But it all depends on what you're trying to achieve. More info?

Can't you just use some lemon or lime juice?

Agree it depends on the recipe. The preserves plllog suggested would be good. A curd (raspberry, lemon or cranberry) can also be nice…pretty, too!

From what I understand (new-to-me cookbook...) the purpose is to set the cake. If I add more acid in the form of liquid than the recipe states, the cake will not have the texture it should. I made two recipes from this cookbook already, these no-bakes have more a custard-like texture rather than a firmly set texture -- there is no gelatin. So I wouldn't want to add any more liquid than already in the recipe. The recipe specifically calls for Fruit Fresh, but since it's nearly impossible to find (although A has it for close to $20 ACK), I figure there's got to be a substitute.

Citric acid powder, or I suspect that a crushed vitamin C tablet would also do the trick, or a combination of both.

Many Apologies! I misread it as ”fresh fruit”. You only need Fruit Fresh (which I've never seen nor used) if you're using fruit which will turn brown. Party_Music's suggestions are excellent.

If it's the book that Petalique suggested, it has a very do-what-I-say attitude, I surmise against people (like me) who do their own thing and (not like me) complain about the recipe not working. (I almost never ruin recipes, but accept all flaws as my own when I march off to a different drum.) Apples would be tragic, but lemon juice with the excess shaken off would work. Strawberries can go without, though they will wilt.

From Google: Fruit Fresh contains dextrose, ascorbic acid (Vitamin C), citric acid, and silicon dioxide. Dextrose is a sugar—-my guess is it's a carrier to add bulk to the mix. Silicon dioxide is a drying agent. The rest, as PM suggested, are the food acids that keep the color and general appearance nicer.

“I misread it as ”fresh fruit”.

Same with me…sorry!

If it's just to stop the fruit going brown brushing with lemon juice will do it.

Can you post the recipe? You might get more suggestions.

I searched far and wide for Fruit Fresh and found it in the canning supplies at ACE hardware. Not sure if they are where you are, but they might mail order...I bought 2 - $8.99. It also shows available at Fred Meyer which is the west coast Kroger for $6.99

It's just citric acid, I believe, so if you can find that at a pharmacy you could try that or maybe powdered ascorbic acid - vitamin C.

If you're making a cheesecake with cream cheese and condensed milk, lemon or lime juice will react with the proteins to give a soft set.

So the acid is supposed to thicken the cheesecake - like for Key Lime pie?

Perhaps sharing the recipe would help.

How did it work out?

Oh, that was not a good idea...

It was soooo acidic, to the point it was inedible. At least the crust was good. :0/

There was something on the shelf similar to the Fruit Fresh -- this stuff(link). I should have bought that instead, but I had it it in my mind to buy the citric acid. If I try another recipe in teh book that requires the Fruit Fresh, I'll go and get this Mrs. Wages stuff.

sorry, I didn’t know the amount your recipe called for, otherwise I might have warned you. Guessing, I wouldn’t have used more than one tsp., but it’s just a guess!

Another update: I tried a different recipe from this same cookbook and bought the Mrs. Wages fruit preserver stuff. Now this cake turned out beautifully and tasted terrific! It set well, even though I made it the same day, and no acidic taste -- just light-textured raspberry-white chocolate lusciousness. :0)

Great!