Summer Bliss Peach and Raspberry Cheesecake

Ingredients:
For the Crust:
11/2 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
Directions:
Crust Setup: Preheat your oven to 325°F (162°C).
Mix the biscuit crumbs with melted butter and sugar, then press firmly into the bottom of a greased 9-inch springform pan.
Cheesecake Base: In a bowl, blend cream cheese with sugar and vanilla until smooth. Incorporate eggs one at a time, then fold in the sour cream.
Fruity Creation: Pour half of the cheesecake mixture over the crust. Layer with sliced peaches and raspberries, then top with the remaining mixture.
Bake Perfection: Arrange additional peach slices and raspberries on top. Bake for 50 minutes, or until set.
Chill & Serve: Let cool, then chill for at least 4 hours in the refrigerator. Garnish with whipped cream, fresh peach slices, raspberries, and mint before serving.

Share This:

Facebook Twitter Pinterest Linkedin Whatsapp Whatsapp