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The hot season's finally here and I can't wait to tell you about my top summer treat that brings together all those fresh seasonal flavors. This Peach and Raspberry Cheesecake tastes like bottled sunshine with its combo of sweet, juicy peaches and tangy raspberries. The smooth, velvety filling works so well with the fresh fruit that you'll find yourself going back for more.
Irresistible Summer Cheesecake Features
I gotta share why this dessert has become my warm-weather staple. The smooth, indulgent filling goes hand-in-hand with ripe summer fruits. When those peaches reach their sweetest point and the raspberries are packed with flavor, this treat turns into something special. At every outdoor gathering, it's always the dessert that vanishes first.
Ingredients List
- The Fruit Layer: - 1 cup fresh raspberries - 1 cup fresh peaches, thinly sliced
- The Cheesecake Mixture: - 4 large eggs - 1 cup sour cream - 2 teaspoons pure vanilla extract - 1 cup granulated sugar - 4 cups cream cheese, softened
- The Crust: - 2 tablespoons granulated sugar - 1/3 cup unsalted butter, melted - 1 1/2 cups crushed digestive biscuits
Cooking Steps
- Chill & Serve
- Cool it down completely then stick it in the fridge for at least 4 hours. I typically prepare it the evening before. Add some whipped cream, extra fruit and mint leaves right before serving for that wow factor.
- Bake Perfection
- Finish with more fruit on top arranged any way you like. Bake for around 50 minutes until the center seems set but still jiggles slightly when moved.
- Fruity Creation
- Empty half the cheesecake mixture onto your crust. Spread those beautiful peach slices and raspberries across, then pour the remaining mixture over them.
- Cheesecake Base
- Here comes the good part – blend your cream cheese, sugar and vanilla until completely smooth. Add eggs one by one while mixing thoroughly. Gently mix in the sour cream.
- Crust Setup
- First, warm your oven to 325°F (162°C). Combine those crushed biscuits with the melted butter and sugar until it resembles damp sand. Press this mixture firmly into your greased springform pan.
Pro Suggestions
Always use ingredients straight from the fridge, especially your cream cheese and eggs. Don't rush the cooling time, it totally changes how the cake feels and tastes.
Personal Touches
Try switching up the crust with graham crackers or ginger cookies if you want. I sometimes use different berries based on what's fresh at the farmers market. Throwing some chopped nuts on top gives it a nice bit of crunch.
Storage Advice
This treat stays good in the fridge for about 4 days if you keep it in something airtight. Want to save it longer? Wrap it tight in plastic wrap and foil and it'll last 3 months in the freezer. Just let it thaw in your fridge overnight when you're ready to eat it.
Frequently Asked Questions
- → Can frozen fruit be used instead?
Yep, you can swap fresh for frozen fruit. Just thaw, drain, and pat them dry so they don’t mess up the cheesecake texture.
- → Why does the top crack sometimes?
Cracks happen from temperature shifts. Cool it in the oven with the door open a little, then let it hit room temp before chilling.
- → How long does this cake last?
Keep it fresh in the fridge for up to 5 days. Cover it tightly or pop it into a sealed container to lock in that flavor.
- → Can I prep it a day or two before?
This works great as a make-ahead dessert. Chill it in advance, and the flavors will only get better with time.
- → What’s a substitute for digestive biscuits?
If you can’t find digestive biscuits, go for graham crackers, vanilla wafers, or other plain sweet cookies—they’ll work just as well.