Summer is the perfect time for refreshing desserts that capture the essence of the season. One of my absolute favorites is the Summer Bliss Peach and Raspberry Cheesecake Recipe. This delicious cheesecake combines the sweet juiciness of ripe peaches with the tartness of fresh raspberries, making a dessert that feels like a celebration of summer in every bite.
Why You’ll Love This Recipe
This Summer Bliss Peach and Raspberry Cheesecake Recipe is not just a treat for the taste buds; it’s also a feast for the eyes. The vibrant colors of the fruit against the creamy cheesecake make it a stunning centerpiece for any summer gathering.
The balance of flavors is perfect. The sweetness of the peaches complements the tartness of the raspberries, while the creamy cheesecake ties it all together. Plus, it’s a no-fuss recipe that anyone can master, making it a great addition to your summer dessert repertoire.
Ingredients for Summer Bliss Peach and Raspberry Cheesecake
To whip up this delightful cheesecake, gather the following ingredients:
Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- ½ cup heavy cream
Fruit Topping:
- 2 ripe peaches, sliced
- 1 cup fresh raspberries
- ¼ cup granulated sugar (to taste)
- 1 tablespoon lemon juice
How to Make Summer Bliss Peach and Raspberry Cheesecake Recipe
I always start with the crust because it sets the foundation for the cheesecake. In a bowl, mix the graham cracker crumbs, melted butter, sugar, and vanilla extract. This mixture should feel like wet sand.
Once combined, press the mixture firmly into the bottom of a 9-inch springform pan. I find using the bottom of a measuring cup helps to create an even layer. After that, pop it into the oven at 350°F for about 10 minutes. This step gives the crust a lovely golden color and a nice crunch.
Making the Cheesecake Filling
While the crust cools, it’s time to make the cheesecake filling. In a large mixing bowl, beat the softened cream cheese until smooth. I usually use an electric mixer for this part to ensure there are no lumps.
Next, add the sugar and vanilla extract, mixing until well combined. Then, one by one, add the eggs, mixing just until incorporated. Overmixing can lead to cracks, so I always take care here. Finally, fold in the sour cream and heavy cream until the mixture is creamy and smooth.
Baking the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. To prevent cracks, I like to place a baking dish filled with water on the bottom rack of the oven while the cheesecake bakes. This creates steam and keeps the cheesecake moist.
Bake at 325°F for about 60 minutes. The edges should be set, but the center will still have a slight jiggle. After baking, turn off the oven and crack the door open, allowing the cheesecake to cool gradually. This helps prevent any sudden temperature changes that can cause cracks.
Chilling the Cheesecake
After the cheesecake has cooled in the oven for about an hour, transfer it to the fridge. I usually let it chill for at least four hours, but overnight is even better. This helps the flavors meld together beautifully.
Preparing the Fruit Topping
While the cheesecake chills, I prepare the fruit topping. In a small bowl, combine the sliced peaches, raspberries, sugar, and lemon juice. The sugar will draw out the juices from the fruit, creating a delicious syrup. Let this mixture sit at room temperature for at least 30 minutes.
Assembling the Cheesecake
Once the cheesecake is fully chilled, it’s time to assemble. Carefully remove the sides of the springform pan. Arrange the peach and raspberry mixture on top of the cheesecake, allowing the juices to drizzle down the sides. This not only looks beautiful but also adds an extra layer of flavor.
Serving the Summer Bliss Cheesecake
When serving, I like to cut the cheesecake into slices and serve it chilled. The combination of creamy cheesecake, sweet peaches, and tart raspberries is simply heavenly. It’s a dessert that brings smiles and compliments every time.
Storage Tips for Cheesecake
If you have leftovers (which is rare in my house), store the cheesecake in an airtight container in the fridge. It will stay fresh for about 3 to 4 days. I recommend adding the fruit topping just before serving to keep the cheesecake from getting soggy.
Variations to Try
While the peach and raspberry combo is my favorite, there are plenty of other fruit options you can try. Here are a few ideas:
- Strawberry and Blueberry: A classic summer combination that works beautifully.
- Mango and Passionfruit: For a tropical twist, this pairing is refreshing and vibrant.
- Mixed Berries: Combine strawberries, blueberries, and blackberries for a berry blast.
Enjoying Your Summer Bliss Cheesecake Recipe
As summer rolls around, I can’t help but get excited about making this cheesecake. It’s a dessert that brings back memories of sunny days, picnics, and family gatherings. I hope you give this Summer Bliss Peach and Raspberry Cheesecake Recipe a try. Trust me, it will quickly become a favorite in your household too!