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.
Benefits
Delving into this dessert not only satisfies your sweet tooth but also offers some nutritional perks. Peaches provide dietary fiber and vitamins A and C, which are excellent for skin health and immune support. Raspberries add antioxidants and additional fiber, making this cheesecake a healthier option compared to traditional desserts. Enjoying a slice can contribute to your daily intake of fruits, all while indulging in a decadent treat.
Recipe Details
Prep Time: 20 minutes
Cooking Time: 55 minutes
Additional Cooling and Chilling Time: 5 hours
Total Time: ~6 hours 15 minutes
Kcal: 540 kcal
Servings: 12 servings
Ingredients
For the Crust:
- 1 1/2 cups crushed digestive biscuits
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
F or the Cheesecake Mixture:
- 4 cups cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 1 cup sour cream
For the Fruit Layer:
- 1 cup fresh peaches, thinly sliced
- 1 cup fresh raspberries
Directions
- Preheat the oven to 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.
- Bake for 50 minutes or until set. Allow to cool before chilling in the refrigerator for at least 4 hours.
- Garnish with 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.
Nutritional Breakdown per Serving
- Calories: 540
- Carbohydrates: 38 g
- Protein: 7 g
- Fat: 40 g
- Saturated Fat: 23 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 10 g
- Trans Fat: 0 g
- Cholesterol: 180 mg
- Sodium: 350 mg
- Potassium: 200 mg
- Fiber: 1 g
- Sugar: 28 g
- Vitamin A: 25% DV
- Vitamin C: 15% DV
- Calcium: 8% DV
- Iron: 5% DV
Conclusion
Our Summer Bliss Peach and Raspberry Cheesecake Delight is more than just a dessert; it’s a celebration of seasonal fruits and indulgent flavors. Its creamy texture and refreshing fruit layer make it the perfect end to any meal or a splendid treat for a festive occasion. Dive into this delightful creation and let every slice bring a piece of summer bliss to your table.
FAQs
- Can I use frozen fruits instead of fresh?
- Yes, frozen fruits can be used, but ensure they are thawed and drained to avoid excess moisture.
- What’s the best way to store this cheesecake?
- Refrigerate in an airtight container. It’s best enjoyed within 3 days.
- Can I make this cheesecake gluten-free?
- Absolutely, simply use gluten-free biscuits for the crust.
- How can I prevent cracks in my cheesecake?
- Avoid overmixing the batter and ensure gentle baking. A water bath can also help minimize cracking.
Peach Raspberry Cheesecake Delight | Summer Recipe
Description
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
For the Crust:
- 1 1/2 cups crushed digestive biscuits
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Mixture:
- 4 cups cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 1 cup sour cream
For the Fruit Layer:
- 1 cup fresh peaches, thinly sliced
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 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.
- Bake for 50 minutes or until set. Allow to cool before chilling in the refrigerator for at least 4 hours.
- Garnish with 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.
