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Blueberry Peach Cheesecake

Blueberry Peach Cheesecake
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Blueberry Peach Cheesecake is a refreshing summer dessert that combines the sweetness of ripe peaches with the tartness of fresh blueberries in a creamy, smooth cheesecake base atop a buttery graham cracker crust. This vibrant and luscious treat offers a perfect balance of sweet and tangy flavors, making it ideal for summer gatherings, picnics, or cozy nights in. Easy to prepare and visually stunning, it promises to delight both your eyes and your palate.

Ingredients

Scale

For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 5 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar

For the Filling

  • 24 oz (680 g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or Greek yogurt

For the Fruit

  • 2 cups fresh peaches, washed, sliced, and tossed with lemon juice
  • 1 cup fresh blueberries

Instructions

  1. Prepare the Crust: Crush the graham crackers into fine crumbs, then mix with melted butter and granulated sugar. Press this mixture firmly into the bottom of a springform pan to create a solid base. Chill in the refrigerator for at least 10 minutes to set.
  2. Blend the Cream Cheese Filling: In a large bowl, beat the softened cream cheese with sugar until smooth and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream or Greek yogurt until fully combined, forming a creamy and rich batter.
  3. Prepare the Fruit: Wash and slice the peaches, then toss lightly with lemon juice to prevent browning. Gently fold the peaches and blueberries into the cream cheese mixture or set aside to layer on top after pouring the filling, based on your presentation preference.
  4. Bake the Cheesecake: Pour the prepared filling evenly over the chilled crust. Bake in a preheated oven at 325°F (163°C) for 50 to 60 minutes until the edges are slightly puffed and the center is almost set. Avoid overbaking to maintain a creamy texture.
  5. Cool and Chill: Allow the cheesecake to cool to room temperature. Then refrigerate for at least 4 hours or preferably overnight to let the flavors meld and the cheesecake firm up for clean slicing.

Notes

  • Use room temperature cream cheese and eggs to achieve a smooth batter without lumps.
  • Bake the cheesecake in a water bath to keep it moist and prevent cracking.
  • Choose fresh, ripe peaches and blueberries for the best texture and flavor.
  • Mix the batter only until combined to avoid incorporating excess air, which can cause cracks.
  • Use a springform pan to easily remove the cheesecake without damaging the crust.
  • For gluten-free option, substitute graham crackers with gluten-free alternatives or almond flour.
  • To serve, top with fresh peach slices, blueberries, powdered sugar or a drizzle of honey for extra freshness.
  • Store leftovers covered in the refrigerator for up to 4 days or freeze tightly wrapped for up to 2 months.
  • Let cheesecake sit at room temperature about 15 minutes before serving if you prefer it slightly warmer; avoid microwaving.

Nutrition

Keywords: blueberry peach cheesecake, summer dessert, fruit cheesecake, creamy cheesecake, gluten free dessert, berry dessert, peach dessert

Find it online: https://marycorner.com/blueberry-peach-cheesecake/