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This summer-inspired cheesecake combines the sweetness of ripe peaches with the tartness of fresh raspberries for a showstopping dessert that celebrates the season's best fruits. The velvety smooth cream cheese filling sits atop a buttery biscuit crust, creating the perfect backdrop for those vibrant summer flavors.
I first made this cheesecake for my sister's garden party last July and it disappeared within minutes. Now it's my go-to summer dessert whenever I want to impress guests without spending hours in a hot kitchen.
Ingredients
- Digestive biscuits: Give this cheesecake a traditional buttery base with a hint of malt flavor that complements the fruit beautifully
- Full-fat cream cheese: Creates that signature rich and creamy texture, look for Philadelphia or another quality brand
- Fresh peaches: Add natural sweetness and a juicy bite, choose fruits that yield slightly to gentle pressure for perfect ripeness
- Raspberries: Provide a bright pop of color and tartness that balances the sweetness of the cheesecake
- Sour cream: Adds a subtle tang and contributes to the silky smooth texture of the filling
Step-by-Step Instructions
- Prepare the Crust:
- Combine the crushed digestive biscuits with melted butter and sugar until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of your springform pan, using the back of a measuring cup to create a compact layer. A well-compressed crust prevents crumbling when serving.
- Create the Cheesecake Filling:
- Beat the softened cream cheese until completely smooth and free of lumps; this typically takes 2-3 minutes on medium speed. Add sugar and vanilla, beating until fully incorporated. The mixture should be silky and glossy before adding eggs one at a time, allowing each to fully integrate. Fold in the sour cream with a gentle hand to maintain the airiness of the batter.
- Layer the Fruit:
- Pour half of your cheesecake mixture over the prepared crust, spreading it evenly. Arrange half of your peach slices and raspberries in a single layer over this base, pressing them slightly into the batter. Cover with the remaining cheesecake mixture, spreading carefully to avoid disturbing the fruit layer.
- Bake to Perfection:
- Place the springform pan on a baking sheet to catch any potential leaks. Bake in your preheated oven for exactly 50 minutes; the center should still have a slight jiggle when gently shaken. Turn off the oven and leave the door ajar, allowing the cheesecake to cool gradually for about 30 minutes; this prevents cracking from sudden temperature changes.
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The secret to this cheesecake's incredible flavor is using perfectly ripe summer peaches. My grandmother taught me to select peaches by their fragrance rather than their color. I remember spending summers at her farmhouse, where she would hold each peach to her nose before deciding if it was worthy of her famous desserts.
Prevent Cracks and Splits
The dreaded crack in a cheesecake is often caused by drastic temperature changes or overmixing. Creating a water bath by placing the springform pan in a larger pan filled with hot water can help maintain even temperature. For this recipe, I find that simply cooling the cheesecake gradually in the oven with the door ajar works perfectly. Another technique is to run a thin knife around the edge immediately after baking to prevent the cake from sticking to the sides as it cools and contracts.
Make-Ahead Magic
This cheesecake actually improves with time, making it perfect for planning ahead. You can prepare it up to three days before serving; keep it covered in the refrigerator. Add the final fruit decoration and any whipped cream garnish just before serving for the freshest appearance. The flavors meld and deepen during chilling, creating an even more harmonious taste experience when you finally slice into it.
Seasonal Variations
While peaches and raspberries create a stunning summer version, this versatile cheesecake base works beautifully with other seasonal fruits. Try strawberries and blueberries for a patriotic holiday dessert, or switch to poached pears and cranberries for a festive winter option. The key is using fruits with complementary flavor profiles—one sweet and one slightly tart for the perfect balance. For fall, cinnamon-spiced apples and blackberries make a wonderful combination.
Frequently Asked Questions
- → How do I achieve a smooth cheesecake texture?
Ensure all ingredients, especially cream cheese, are at room temperature before mixing to avoid lumps.
- → Can I substitute peaches or raspberries?
Yes, try seasonal fruits like strawberries, blueberries, or mango for delicious variations.
- → What’s the best way to prevent cracks in my cheesecake?
Bake the cheesecake in a water bath and avoid overmixing the batter to maintain a creamy consistency.
- → How long should I chill the cheesecake?
Refrigerate for at least 4 hours or overnight for best results and proper setting.
- → Can I prepare this dessert in advance?
Absolutely! This dessert can be made a day earlier, making it easier to serve for gatherings.