Summer Peach Cheesecake (Print Version)
# Ingredients:
01 -
1½ cups crushed digestive biscuits.
02 -
⅓ cup unsalted butter, melted.
03 -
2 tablespoons granulated sugar.
04 -
4 cups cream cheese, softened.
05 -
1 cup granulated sugar.
06 -
2 teaspoons pure vanilla extract.
07 -
4 large eggs.
08 -
1 cup sour cream.
09 -
1 cup fresh peaches, thinly sliced.
10 -
1 cup fresh raspberries.
11 -
Extra fruits and mint for garnish.
# Instructions:
01 -
Heat oven to 325°F.
02 -
Mix crushed biscuits with melted butter and sugar.
03 -
Press mixture into a greased 9-inch springform pan.
04 -
Beat cream cheese until soft.
05 -
Mix in sugar and vanilla until smooth.
06 -
Add eggs one at a time, mixing well.
07 -
Fold in sour cream.
08 -
Pour half the mixture over the crust.
09 -
Layer half the peaches and raspberries.
10 -
Add remaining cheesecake mixture.
11 -
Top with remaining fruits.
12 -
Bake for 50 minutes until set.
13 -
Cool at room temperature.
14 -
Chill in fridge for 4 hours.
15 -
Top with whipped cream, extra fruits, and mint before serving.
# Notes:
01 -
Let ingredients reach room temperature before starting.
02 -
Cool cheesecake gradually to prevent cracks.
03 -
Store in fridge for up to 5 days.