Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 cups cream cheese, softened
1 cup granulated sugar
1 tsp pure vanilla extract
1 1/2 cups heavy whipping cream
2 cups fresh peach slices
1 cup fresh raspberries
1/4 cup raspberry preserves
Whipped cream for garnish
Directions:
Create the Crust:
Combine graham cracker crumbs with melted butter in a medium bowl. Mix thoroughly, then press into the bottom of a 9-inch springform pan. Pop it into the fridge to chill while you prepare the filling.
Make the Filling:
In a large mixing bowl, beat softened cream cheese with sugar until smooth and creamy. Add vanilla extract and blend until fully incorporated.
In another bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully blended and fluffy.
Assemble the Layers:
Spread half of the creamy filling over the chilled crust.
Arrange half of the peach slices and raspberries on top of the filling.
Add the remaining cream cheese mixture on top, smoothing it out evenly. Swirl raspberry preserves with a knife for a gorgeous marbled effect.
Top & Chill:
Layer the remaining peach slices and raspberries on top of the cheesecake.
Refrigerate for at least 4 hours to let it set perfectly.
Garnish & Serve:
Before serving, add a generous dollop of whipped cream and extra peach slices and raspberries for that final touch of summer bliss.
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