Peach Raspberry Cheesecake Delight | Summer Recipe
Indulge in the ultimate summer dessert with our Summer Bliss Peach and Raspberry Cheesecake Delight. This recipe combines juicy peaches and tart raspberries with a creamy cheesecake base, all nestled on a buttery biscuit crust. Perfect for sunny days and balmy evenings, this cheesecake is not only a treat to your taste buds but also a visually stunning centerpiece for any gathering. Whether you’re a seasoned baker or a novice in the kitchen, this recipe promises simplicity and success.
Ingredients
- 1 1/2 cupscrushed digestive biscuits
- 1/3 cupunsalted butter, melted
- 2 tablespoonsgranulated sugar
- 4 cupscream cheese, softened
- 1 cupgranulated sugar
- 2 teaspoonspure vanilla extract
- 4large eggs
- 1 cupsour cream
- 1 cupfresh peaches, thinly sliced
- 1 cupfresh raspberries
Instructions
- Preheat the ovento 325°F (162°C). Combine the biscuit crumbs with melted butter and sugar, press firmly into the bottom of a greased 9-inch springform pan.
- Mix the cheesecake base:In a mixing bowl, beat cream cheese with granulated sugar and vanilla extract until smooth. Add eggs one at a time, fully incorporating each before adding the next. Gently fold in the sour cream.
- Assemble the layers:Pour half of the cheesecake mixture over the crust. Arrange a layer of sliced peaches and raspberries over it. Carefully pour the remaining cheesecake mixture. Top with more sliced peaches and raspberries.
- Bakefor 50 minutes or until set. Allow to cool before chilling in the refrigerator for at least 4 hours.
- Garnishwith whipped cream, fresh peach slices, raspberries, and mint before serving.
Notes
Serving Suggestions:This cheesecake pairs beautifully with a light, crisp white wine or a sparkling peach bellini for summer parties.
Storage Tips:Keep refrigerated and consume within 3 days for best taste and texture.
Variations:Consider adding a drizzle of raspberry sauce or substituting some of the peaches with nectarines for a different twist.