Bask in the glory of summer flavors with our Summer Berry and Peach Cheesecake. A slice of this dessert is a slice of paradise, offering a perfect blend of luscious cream cheese, vibrant raspberries, and sweet peaches, all sitting atop a buttery graham cracker crust. This recipe not only delights the taste buds but also serves as a stunning centerpiece for any gathering. Whether it’s a family reunion or a casual summer evening, this cheesecake promises to be a crowd-pleaser.

Benefits of Summer Fruits

Summer fruits like peaches and raspberries are not just flavorful; they are packed with vitamins and antioxidants. Peaches provide high levels of vitamins A and C, which are essential for skin health and immune function, while raspberries are fiber-rich, aiding in digestion and contributing to heart health. Integrating these fruits into our cheesecake not only enhances its flavor profile but also boosts its nutritional value, making each bite both indulgent and beneficial.

Recipe

Ingredients:

Fo r the crust:

1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted

2 tablespoons sugar

For the cream cheese layer:

2 (8 oz) packages cream cheese, softened

1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract

F or the raspberry and peach slices layer:

1 cup fresh raspberries
1 large peach, sliced

For the whipped cream topping:

1 cup heavy cream
2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

Fo r the garnish:

Additional fresh raspberries

Peach slices
Mint leaves

Directions:

Crust: Mix graham cracker crumbs with melted butter and sugar. Press into the bottom of a 9-inch springform pan. Chill for 20 minutes.
Cream Cheese Layer: Beat the cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Pour over the crust and bake at 350°F (175°C) for 25 minutes. Allow to cool.
Fruit Layer: Arrange raspberry and peach slices over the cooled cream cheese layer.

Whipped Cream Topping: Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the fruit layer.
Garnish: Decorate with additional raspberries, peach slices, and mint leaves.
Chill for at least 4 hours before serving.

Nutritional Breakdown (per serving)

Calories: 450 kcal
Carbohydrates: 28 g

Protein: 6 g
Fat: 34 g
- Saturated Fat: 19 g
- Polyunsaturated Fat: 1.5 g

- Monounsaturated Fat: 8 g
Trans Fat: 0 g

Cholesterol: 115 mg
Sodium: 220 mg
Potassium: 200 mg

Fiber: 2 g
Sugar: 20 g
Vitamin A: 25% DV

Vitamin C: 15% DV
Calcium: 8% DV
Iron: 5% DV

Notes

This cheesecake is best served chilled and can be made a day ahead, making your event planning stress-free. For those who desire a less sweet version, reduce the sugar in the cream cheese layer or opt for naturally sweet fruits. Serving alongside a hot beverage like coffee or tea can enhance the flavors, making each bite a delightful experience.

Conclusion

This Summer Berry and Peach Cheesecake recipe encapsulates the essence of summer in each creamy, fruity slice. It’s a perfect way to enjoy the bounty of the season with a dessert that looks as good as it tastes. Perfect for any summer party or simply a quiet afternoon, it’s sure to leave everyone smiling.

FAQs

1. Can I use frozen fruits instead of fresh? Yes, you can use frozen raspberries and peaches. Just ensure they are thawed and drained well to prevent excess moisture in the cake.

2. What can I substitute for cream cheese if I’m lactose intolerant? There are lactose-free cream cheeses available, or you can use silken tofu as a non-dairy alternative.

3. How long will this cheesecake keep in the refrigerator? Properly stored in an airtight container, it will keep for up to 5 days.

4. Can this cheesecake be frozen? Yes, you can freeze the cheesecake for up to a month. Thaw in the refrigerator overnight before serving.