Description

Cool, creamy, and bursting with the fresh flavors of peaches and raspberries, this cheesecake is your ultimate summer dessert. With a buttery biscuit crust, velvety cream cheese filling, and vibrant fruit topping, it’s perfect for any summer occasion.

Ingredients

Scale

For the Crust:

1 1/2 cups crushed digestive biscuits
1/3 cup unsalted butter, melted
2 tablespoons granulated sugar

For the Cheesecake Mixture:

4 cups cream cheese, softened
1 cup granulated sugar
2 teaspoons pure vanilla extract
4 large eggs
1 cup sour cream

For the Fruit Layer:

1 cup fresh peaches, thinly sliced
1 cup fresh raspberries

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Instructions

1. Prepare the Crust:

Preheat your oven to 325°F (165°C).
In a medium bowl, mix together the crushed digestive biscuits, melted butter, and granulated sugar until it resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
Bake the crust for 10 minutes, then set it aside to cool.

2. Make the Cheesecake Mixture:

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
Add the sugar and vanilla extract, beating until well combined.
Add the eggs one at a time, beating after each addition.
Gently fold in the sour cream until fully incorporated.

3. Bake the Cheesecake:

Pour the cheesecake mixture over the cooled crust, smoothing it out evenly.
Bake for 50-60 minutes, or until the edges are set and the center still jiggles slightly.
Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour.
Refrigerate the cheesecake for at least 4 hours or overnight for best results.

4. Prepare the Fruit Layer:

Just before serving, arrange the sliced peaches and raspberries on top of the chilled cheesecake.
Optionally, brush the fruit with warmed apricot jam for a glossy finish.

5. Serve and Enjoy:

Carefully remove the sides of the springform pan.
Slice and serve this creamy, fruity dessert chilled.

Notes

Room Temperature Ingredients: Use room-temperature cream cheese, eggs, and sour cream for a smoother batter.
Crust Alternatives: Swap digestive biscuits with graham crackers or crushed vanilla wafers.
Fruit Substitutions: Try blackberries, mango slices, or blueberries for a unique twist.
Make Ahead: You can prepare the cheesecake 1-2 days in advance; just add the fruit topping before serving.
Storage: Store leftover cheesecake in an airtight container in the fridge for up to 5 days.

Prep Time: 25 minutes
Cook Time: 6 hours (including refrigeration)
Category: Dessert
Method: Baking
Cuisine: American