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Summer is here and I'm so excited to share my absolute favorite dessert that captures all the fresh flavors of the season. This Peach and Raspberry Cheesecake is pure sunshine on a plate combining juicy sweet peaches with tart raspberries. The creamy cheesecake filling is perfectly balanced with fresh fruit making it impossible to resist a second slice.
Why You'll Love This Summer Cheesecake
Let me tell you why this cheesecake has become a summer tradition in my kitchen. The rich creamy filling pairs beautifully with fresh summer fruits. When peaches are at their peak sweetness and raspberries are bursting with flavor this dessert becomes something truly magical. It's always the first to disappear at backyard parties.
What You'll Need
- The Crust: - 1 1/2 cups crushed digestive biscuits - 1/3 cup unsalted butter, melted - 2 tablespoons granulated sugar
- The Cheesecake Mixture: - 4 cups cream cheese, softened - 1 cup granulated sugar - 2 teaspoons pure vanilla extract - 4 large eggs - 1 cup sour cream
- The Fruit Layer: - 1 cup fresh peaches, thinly sliced - 1 cup fresh raspberries
Kitchen Magic Time
- Crust Setup
- Start by heating your oven to 325°F (162°C). Mix those crushed biscuits with melted butter and sugar until it looks like wet sand. Press it into your greased springform pan make sure it's nice and firm.
- Cheesecake Base
- Now for the fun part mix your cream cheese sugar and vanilla until it's silky smooth. Add each egg one at a time mixing well. Fold in the sour cream with love.
- Fruity Creation
- Pour half your cheesecake mix over the crust. Layer those gorgeous peach slices and fresh raspberries then cover them with the rest of the cheesecake mixture.
- Bake Perfection
- Top it off with more fruit arranged however your heart desires. Pop it in the oven for about 50 minutes until it's set but still has a slight wobble.
- Chill & Serve
- Let it cool down then refrigerate at least 4 hours. I usually make it the night before. Before serving add some whipped cream fresh fruit and mint leaves to make it extra special.
My Secret Tips
Room temperature ingredients are your best friends here especially the cream cheese and eggs. Trust me on the chilling time it makes all the difference in texture and taste.
Make It Your Own
Feel free to play around with the crust using graham crackers or ginger snaps. Sometimes I swap the raspberries for other berries depending on what looks good at the market. A sprinkle of nuts on top adds a lovely crunch.
Keeping It Fresh
Keep this beauty in the fridge in an airtight container and it'll stay perfect for 4 days. If you want to freeze it wrap it up tight in plastic and foil it'll keep for 3 months. Just thaw it overnight in the fridge when you're ready to enjoy.
Frequently Asked Questions
- → Can I use frozen fruits instead of fresh?
You can use frozen fruits, but make sure to thaw and drain them well first. Pat them dry with paper towels to remove excess moisture that could affect the cheesecake's texture.
- → Why did my cheesecake crack on top?
Cheesecakes often crack from sudden temperature changes. Let it cool in the turned-off oven with the door slightly open, then bring it to room temperature before chilling.
- → How long will this cheesecake stay fresh?
The cheesecake stays fresh for up to 5 days in the fridge. Cover it well with plastic wrap or store in an airtight container to maintain freshness.
- → Can I make this cheesecake ahead of time?
This cheesecake is perfect for making ahead. You can prepare it up to 2 days before serving, and the flavors will actually develop better with time.
- → What can I substitute for digestive biscuits?
Graham crackers work perfectly as a substitute for digestive biscuits. You could also use vanilla wafers or any plain sweet cookie for the base.