Description
Who knew the fusion of peaches and raspberries could create such a perfect symphony? The Orchard Fresh Cheesecake is a creamy, tantalizing dessert that promises to win hearts at every table. Featuring a crumbly graham crust, rich cream cheese filling peppered with juicy peaches and tart raspberries, and topped with a light, airy whipped cream, this cheesecake is not just a treat for the taste buds but also a visually stunning
Ingredients
Scale
For the Crust:
- 1 1/2 cups crushed graham crackers
- 1/3 cup white sugar
- 6 tbsp melted butter
Fo r the Cream Cheese Filling:
- 16 oz cream cheese, softened
- 3/4 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup diced peaches
- 1/2 cup raspberries
For the Topping:
- 1 cup whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Sliced peaches and raspberries for garnish
Instructions
- Combine crushed graham crackers, sugar, and melted butter. Press into the bottom of a springform pan. Set in the fridge to chill.
- Preheat oven to 325°F (163°C).
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
- Gently fold in diced peaches and raspberries. Pour over crust.
- Bake for 55 minutes, or until set. Turn off oven, open door slightly, and let cool for 1 hour.
- Whip cream, powdered sugar, and vanilla until stiff peaks form. Spread over cooled cheesecake.
- Garnish with sliced peaches and raspberries.
Notes
When preparing this cheesecake, consider these tips for the best results:
- Ingredient Quality: Use ripe, juicy peaches and firm raspberries for the best flavor and texture.
- Serving Suggestion: Serve chilled. This cheesecake pairs wonderfully with a light, crisp white wine or a sparkling elderflower pressé.
- Storage: Keep refrigerated and consume within 3 days for optimal freshness.
