Who knew the fusion of peaches and raspberries could create such a perfect symphony? The Orchard Fresh Cheesecake is a creamy, tantalizing dessert that promises to win hearts at every table. Featuring a crumbly graham crust, rich cream cheese filling peppered with juicy peaches and tart raspberries, and topped with a light, airy whipped cream, this cheesecake is not just a treat for the taste buds but also a visually stunning centerpiece.
Benefits of the Ingredients
The Orchard Fresh Cheesecake not only indulges your sweet tooth but also brings a host of nutritional benefits, thanks to its key ingredients:
- Peaches: A great source of vitamins A and C, which are essential for skin health and immune function.
- Raspberries: High in fiber and antioxidants, raspberries help fight inflammation and promote heart health.
- Cream Cheese: Provides a good amount of protein and calcium. Each bite is a step towards satisfying your cravings while injecting a dose of healthful nutrients.
Ingredients:
Crust:
- 1 1/2 cups crushed graham crackers
- 1/3 cup white sugar
- 6 tbsp melted butter
Cheesecake Filling:
- 16 oz cream cheese, softened
- 3/4 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup diced peaches
- 1/2 cup raspberries
Topping:
- 1 cup whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Sliced peaches and raspberries for garnish
Directions:
- Combine crushed graham crackers, sugar, and melted butter. Press into the bottom of a 10-inch springform pan. Set in the fridge to chill.
- Preheat oven to 325°F (163°C).
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
- Gently fold in diced peaches and raspberries. Pour over crust.
- Bake for 55 minutes, or until set. Turn off oven, open door slightly, and let cool for 1 hour.
- Whip cream, powdered sugar, and vanilla until stiff peaks form. Spread over cooled cheesecake.
- Garnish with sliced peaches and raspberries.
Notes:
When preparing this cheesecake, consider these tips for the best results:
- Ingredient Quality: Use ripe, juicy peaches and firm raspberries for the best flavor and texture.
- Serving Suggestion: Serve chilled. This cheesecake pairs wonderfully with a light, crisp white wine or a sparkling elderflower pressé.
- Storage: Keep refrigerated and consume within 3 days for optimal freshness.
Conclusion:
The Orchard Fresh Cheesecake is more than just a dessert; it’s a celebration of seasonal fruits and creamy textures, guaranteed to elevate any dining experience. Whether it’s a summer gathering or a cozy winter feast, this cheesecake remains a timeless choice, combining health with indulgence, where every forkful is a delight.
FAQs
- Can I use frozen fruits? Yes, although fresh is recommended for best flavor, frozen peaches and raspberries can be used after thoroughly defrosting and draining any excess liquid.
- What can I substitute for graham crackers? Almond flour or crushed digestive biscuits make great alternatives for a gluten-free or different flavor profile crust.
- Can this cheesecake be made vegan? Yes, substitute the cream cheese and sour cream with vegan alternatives and use agar-agar instead of eggs.
- How long does this cheesecake keep? Properly stored in the refrigerator, it lasts up to 3 days. For longer storage, freeze slices individually for up to a month, ensuring they’re well wrapped.
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Orchard Fresh Cheesecake
Ingredients
For the Crust:
- 1 1/2 cups crushed graham crackers
- 1/3 cup white sugar
- 6 tbsp melted butter
For the Cream Cheese Filling:
- 16 oz cream cheese softened
- 3/4 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup diced peaches
- 1/2 cup raspberries
For the Topping:
- 1 cup whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Sliced peaches and raspberries for garnish
Instructions
- Combine crushed graham crackers, sugar, and melted butter. Press into the bottom of a springform pan. Set in the fridge to chill.
- Preheat oven to 325°F (163°C).
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
- Gently fold in diced peaches and raspberries. Pour over crust.
- Bake for 55 minutes, or until set. Turn off oven, open door slightly, and let cool for 1 hour.
- Whip cream, powdered sugar, and vanilla until stiff peak
Notes:
- When preparing this cheesecake, consider these tips for the best results:
Ingredient Quality:
- Use ripe, juicy peaches and firm raspberries for the best flavor and texture.
Serving Suggestion:
- Serve chilled. This cheesecake pairs wonderfully with a light, crisp white wine or a sparkling elderflower pressé.
Storage:
- Keep refrigerated and consume within 3 days for optimal freshness.
