Description
Indulgent Orchard Fresh Cheesecake blends creamy textures with seasonal fruit essence, creating a delightful dessert. Delicate layers of sweet cheesecake and ripe orchard fruits promise a memorable culinary experience for you.
Ingredients
Scale
Crust:
- 1 1/2 cups (180 grams) crushed graham crackers
- 1/3 cup (67 grams) white sugar
- 6 tablespoons (85 grams) melted butter
Cheesecake Filling:
- 16 ounces (454 grams) cream cheese (softened)
- 3/4 cup (150 grams) white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 milliliters) sour cream
- 1 cup (150 grams) diced peaches
- 1/2 cup (75 grams) raspberries
Topping:
- 1 cup (240 milliliters) whipping cream
- 2 tablespoons (15 grams) powdered sugar
- 1/2 teaspoon vanilla extract
- Sliced peaches and raspberries for garnish
Instructions
- Crush graham crackers and blend with sugar and melted butter until mixture resembles coarse sand.
- Press crumb mixture firmly into bottom of 9-inch springform pan, creating an even, compact base.
- Refrigerate crust for 15 minutes to solidify while preparing filling.
- Heat oven to 325°F, ensuring rack is positioned in center.
- Using electric mixer, cream cheese until smooth and velvety, gradually incorporating sugar.
- Introduce eggs individually, mixing thoroughly after each addition to maintain silky texture.
- Fold in vanilla extract and sour cream, blending until filling is uniform and creamy.
- Gently incorporate diced peaches and fresh raspberries throughout mixture, distributing evenly.
- Pour filling carefully over chilled graham cracker crust, smoothing top with spatula.
- Bake for 55-60 minutes until center is barely set but slightly jiggly.
- Turn off oven, crack door open, and allow cheesecake to cool gradually for 60 minutes.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Remove cheesecake from pan, garnish with whipped cream, and chill for minimum 4 hours before serving.
Notes
- Room temperature ingredients ensure a smooth, creamy cheesecake texture without lumps.
- Gently fold fruits to prevent color bleeding and maintain fruit integrity throughout the dessert.
- Use fresh, ripe seasonal peaches and raspberries for maximum flavor and natural sweetness.
- Line springform pan with parchment paper for easy removal and pristine cheesecake presentation.
- Prep Time: 30 minutes
- Cook Time: 1 hour 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 355 kcal
- Sugar: 27 g
- Sodium: 175 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 85 mg