Description
A delightful and creamy cheesecake featuring fresh peaches and raspberries, perfect for summer gatherings.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh peaches, diced
- 1 cup fresh raspberries
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the sour cream until fully combined.
- Gently fold in the diced peaches and raspberries, along with the cornstarch, until evenly distributed.
- Pour the cheesecake mixture over the cooled crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, before serving.
Notes
- This recipe serves 10.
- For a lighter version, substitute low-fat cream cheese and sour cream.
- For added flavor, drizzle a raspberry sauce over each slice before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Fat: 22g
- Carbohydrates: 22g
- Protein: 6g