Description
A refreshing and creamy summer dessert featuring a graham cracker crust topped with a smooth baked cream cheese filling and crowned with whipped cream mixed with fresh peaches and raspberries. Perfect for warm days and special occasions.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
Cheesecake Filling
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Topping
- 1/2 cup heavy cream
- 1/2 cup peaches, diced
- 1/2 cup raspberries
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Press this crumb mixture evenly into the bottom of a baking dish to form the crust.
- Make the cheesecake filling: In a separate bowl, beat together the softened cream cheese, sugar, vanilla extract, and sour cream until you achieve a smooth, creamy texture without lumps.
- Bake the cheesecake: Pour the cream cheese mixture evenly over the prepared crust in the baking dish. Place it in the preheated oven and bake for 20 to 25 minutes, until the cheesecake is set but still slightly jiggly in the center.
- Prepare the topping: While the cheesecake is baking, whip the heavy cream in a chilled bowl until stiff peaks form. Gently fold in the diced peaches and raspberries to the whipped cream, ensuring the fruit is evenly distributed without breaking it down.
- Assemble and serve: Once the cheesecake has cooled, spread the fruit-infused whipped cream topping over the baked cheesecake. Chill the assembled dessert in the refrigerator before serving to allow the flavors to meld. Serve cold and enjoy!
Notes
- To prevent cracking, avoid overbaking the cheesecake; it should still be slightly jiggly in the center when taken out.
- Use ripe, fresh peaches and raspberries for the best flavor and texture.
- Chilling the baking dish before whipping the cream can help the cream whip more easily.
- For a gluten-free option, substitute graham crackers with gluten-free crackers or nuts.
- This cheesecake is best served within 2 days for optimal freshness.
