Orchard Fresh Cheesecake Recipe
Indulge in the perfect harmony of peaches and raspberries with our Orchard Fresh Cheesecake. This easy recipe blends creamy cheesecake with fresh fruit for a delightful summer dessert.
Ingredients:
For the Crust:
– 1 1/2 cups crushed graham crackers
– 1/3 cup white sugar
– 6 tbsp melted butter
For the Cream Cheese Filling:
– 16 oz cream cheese, softened
– 3/4 cup white sugar
– 2 eggs
– 1 tsp vanilla extract
– 1/2 cup sour cream
– 1 cup diced peaches
– 1/2 cup raspberries
For the Topping:
– 1 cup whipping cream
– 2 tbsp powdered sugar
– 1/2 tsp vanilla extract
– Sliced peaches and raspberries for garnish
Directions:
1. Combine crushed graham crackers, sugar, and melted butter. Press into the bottom of a springform pan. Set in the fridge to chill.
2. Preheat oven to 325°F (163°C).
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
4. Gently fold in diced peaches and raspberries. Pour over crust.
5. Bake for 55 minutes, or until set. Turn off oven, open door slightly, and let cool for 1 hour.
6. Whip cream, powdered sugar, and vanilla until stiff peaks form. Spread over cooled cheesecake.
7. Garnish with sliced peaches and raspberries.
Prep Time: 25 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 20 minutes plus chilling | Kcal: 450
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