Description
A delightful summer cheesecake featuring fresh peaches and raspberries, perfect for warm weather gatherings.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 ripe peaches, peeled and sliced
- 1 cup fresh raspberries
- 1 tablespoon lemon juice
- 1/4 cup peach preserves
Instructions
- Preheat the oven to 350°F. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread the cream cheese mixture over the cooled crust in the springform pan. Smooth the top with a spatula.
- In a small bowl, toss the sliced peaches and raspberries with lemon juice. Spoon the fruit mixture evenly over the cheesecake layer. Drizzle peach preserves over the top.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, remove the sides of the springform pan. Slice and enjoy your Summer Bliss Peach and Raspberry Cheesecake Delight!
Notes
- For a gluten-free version, substitute graham cracker crumbs with gluten-free cookie crumbs.
- Add a layer of lemon curd between the cream cheese layer and the fruit for an extra zesty flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg