Here’s a recipe for a Refreshing Summer Peach Plum Cheesecake. This dessert is a delightful combination of creamy cheesecake, sweet peaches, and plums, perfect for warm weather gatherings!
Refreshing Summer Peach Plum Cheesecake
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- For the Fruit Topping:
- 2 large peaches, peeled and sliced
- 2 plums, pitted and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
- Make the Crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the vanilla extract, eggs, sour cream, and heavy cream, mixing until just combined. Be careful not to overmix.
- Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the center is set and the top is lightly golden. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Prepare the Fruit Topping:
- In a medium saucepan, combine the sliced peaches, plums, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the fruit is soft and the sugar is dissolved, about 5-7 minutes. If you prefer a thicker sauce, stir in the cornstarch mixture and cook for an additional 2 minutes until thickened. Let the fruit topping cool to room temperature.
- Assemble and Chill:
- Once the cheesecake has cooled, spread the fruit topping evenly over the top. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set.
- Serve:
- Remove the cheesecake from the springform pan and transfer it to a serving plate. Slice and serve chilled, garnished with extra fresh fruit or a dollop of whipped cream, if desired.
Enjoy your Refreshing Summer Peach Plum Cheesecake! It’s a light and fruity dessert that’s perfect for any summer occasion.
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