Description
Luscious summer bliss peach and raspberry cheesecake delight brings creamy indulgence to seasonal celebrations. Silky layers of fruity sweetness dance with rich cream cheese, promising pure dessert happiness you’ll savor until the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Crust Ingredients:
- 1 1/2 cups crushed digestive biscuits
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Topping Ingredients:
- 1 cup fresh peaches, diced
- 1/2 cup fresh raspberries
- 2 tablespoons powdered sugar
- 1/4 cup whipping cream
Instructions
- Pulse graham crackers in a food processor until finely ground, creating a sandy texture for the cheesecake base.
- Combine the cracker crumbs with melted butter and granulated sugar, mixing until the mixture resembles wet sand.
- Transfer the crumb mixture into a springform pan, using the back of a measuring cup or your fingers to firmly compact the crust across the bottom and slightly up the sides.
- Place the crust in the refrigerator to chill and set while preparing the creamy filling.
- In a large mixing bowl, beat cream cheese until smooth and completely free of lumps, using an electric mixer at medium speed.
- Gradually incorporate sugar, ensuring it blends seamlessly into the cream cheese without creating air pockets.
- Add eggs one at a time, mixing thoroughly after each addition to maintain a silky, uniform consistency.
- Gently fold in vanilla extract and sour cream, stirring until the filling appears luxuriously creamy and well-integrated.
- Pour the velvety cheesecake mixture over the chilled crust, smoothing the top with a spatula to create an even surface.
- Carefully arrange fresh peach slices and whole raspberries across the top of the cheesecake, gently pressing them slightly into the filling.
- Bake in a preheated oven for approximately 45-50 minutes, until the center is almost set but still shows a slight wobble when gently shaken.
- Turn off the oven, crack the door open, and allow the cheesecake to cool gradually for one hour to prevent cracking.
- Remove from the oven and let cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Before serving, run a knife around the pan’s edge and carefully release the springform sides.
Notes
- Crush graham crackers or digestive biscuits finely for a smooth, even crust that holds together perfectly when sliced.
- Chill the crust for 15 minutes before adding cheesecake filling to help it set and prevent crumbling.
- For a gluten-free version, swap regular biscuits with gluten-free cookie crumbs or ground almond meal.
- Use room temperature cream cheese to ensure a silky, lump-free cheesecake filling that blends smoothly.
- Prep Time: 30 minutes
- Cook Time: 1 hour 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 204
- Sugar: 3 g
- Sodium: 45 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg