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To make this cheesecake, you need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup cream cheese, softened - 1 cup ricotta cheese - ½ cup powdered sugar Using fresh fruit makes this cheesecake special. You will need: - 1 cup fresh peaches, diced - 1 cup mixed berries (strawberries, blueberries, raspberries) These ingredients help bring the cheesecake together: - 1 tablespoon lemon juice - 1 tablespoon cornstarch - 1 cup heavy whipping cream - Fresh mint leaves for garnish When you choose your fruit, look for ripe peaches and juicy berries. They add flavor and color. You can find the full recipe at the end for all the steps to create this delightful dessert. Enjoy making this treat! - Preheat the oven to 350°F (175°C). - Combine graham cracker crumbs and melted butter until mixed. - Press mixture into a 9-inch springform pan and bake for 10 minutes. Creating the crust is simple and fun. I love the crunch of graham crackers. They give a nice base for the creamy cheesecake. Be sure to press firmly, so it holds together. Bake it until golden, then let it cool. - Beat cream cheese and ricotta until creamy. - Mix in powdered sugar and vanilla extract. Next, I make the filling. The cream cheese and ricotta blend together well. This combination gives a rich taste. Add powdered sugar and vanilla for sweetness. Mix until smooth and creamy. - Gently fold in diced peaches and mixed berries. - Mix lemon juice and cornstarch, then fold into cheesecake mixture. Now, it's time to add the fruit. I love using fresh peaches and berries. They add color and flavor. Make sure to fold gently to keep their shape. Then, mix lemon juice and cornstarch. This helps the cheesecake set well. - Whip heavy cream until stiff peaks form. - Gently incorporate whipped cream into cheesecake filling. Next, I whip the heavy cream. It should be light and fluffy, with stiff peaks. This makes the cheesecake airy. Gently fold the whipped cream into the filling. This step is key for a smooth texture. - Pour cheesecake filling over cooled crust. - Smooth the top and refrigerate for at least 4 hours. Finally, pour the filling onto the crust. Smooth the top with a spatula. Cover it and chill in the fridge. I usually let it sit for at least 4 hours. This helps all the flavors meld together. You can find the full recipe in the article. When making Summer Berry Peach Cheesecake, start with ripe peaches. Look for peaches that feel soft but not mushy. Their skin should have a lovely golden hue. The flavor of ripe peaches makes a big difference in your cheesecake. Next, choose fresh berries. For strawberries, pick bright red ones with no green leaves. Blueberries should be plump and firm. Raspberries need to be vibrant and not squished. Fresh berries add a burst of flavor and color to your dessert. Refrigeration is key for a firm cheesecake. Let it chill for at least four hours. This will help the cheesecake hold its shape when you cut into it. If you can, chill it overnight for the best results. To prevent cracks, avoid overmixing your filling. Be gentle when folding in the whipped cream and fruit. A slow, gentle motion helps keep air in the mix. This keeps your cheesecake light and fluffy, reducing the chance of cracks. Present your cheesecake with flair! Consider topping it with a drizzle of berry sauce. You can also add extra fresh fruit on top for a pop of color. For a fun touch, place mint leaves around the edge. Pair your cheesecake with a scoop of vanilla ice cream or a dollop of whipped cream. These additions make each bite even more delightful. Enjoy your Summer Berry Peach Cheesecake in style! For the full recipe, check out the detailed instructions above. {{image_2}} For a no-bake version, skip the oven. Start by mixing the graham cracker crumbs and melted butter. Press the mixture into a springform pan. Chill it in the fridge for about 30 minutes. Next, beat the cream cheese and ricotta until smooth. Add powdered sugar and vanilla extract, mixing well. Fold in the peaches and berries gently to keep them whole. Instead of baking, mix lemon juice and cornstarch. This helps to thicken the cream mixture. Fold this into your fruit and cheese mix. Finally, whip heavy cream until stiff peaks form and gently blend it in. Pour this filling into your crust and chill for at least 4 hours. Key differences: - No baking time involved. - The filling remains creamy without heat. To make a vegan version, use plant-based cream cheese and coconut cream. Substitute the ricotta with soaked cashews blended until smooth. Replace powdered sugar with maple syrup or agave. For a creamy texture, add a bit of coconut milk. You can also use agar-agar instead of cornstarch to help it set. Just mix it with water and boil to activate. Tips for a creamy texture: - Soak cashews overnight for a smoother blend. - Use full-fat coconut cream for richness. You can change the taste by adding different fruits. Try diced mango or kiwi for a fresh twist. A touch of lemon zest or orange zest adds citrus notes. For a richer flavor, consider adding chocolate or nuts. Chopped dark chocolate can enhance sweetness. A sprinkle of crushed almonds or walnuts adds crunch. Explore these variations to find your favorite blend. Each option allows you to enjoy the Summer Berry Peach Cheesecake in a new way. For the full recipe, check out the details above. To store leftover cheesecake, cover it with plastic wrap. Place it in the fridge. This keeps it fresh for later. If you want to store it longer, you can freeze it. First, cut the cheesecake into slices. Wrap each slice in plastic wrap. Then place the slices in an airtight container. This helps prevent freezer burn. When you want to enjoy a slice, let it thaw in the fridge overnight. When stored properly, cheesecake lasts about 5 to 7 days in the fridge. Always check the look and smell before eating. If you see mold or if it smells off, do not eat it. Fresh cheesecake should look creamy and smooth. If it feels dry or has a strange texture, it is best to throw it away. You can tell the cheesecake is set when the edges look firm and the center is slightly wobbly. It should not be liquid but still have a slight jiggle. Once it chills in the fridge, the wobbly part firms up. Refrigerate for at least four hours for the best results. Yes, you can make this cheesecake a day or two in advance. This gives the flavors time to blend. Just cover it well and store it in the fridge. This way, you can enjoy the dessert without rush on the day you plan to serve it. If you don’t have a springform pan, you can use a regular cake pan. Just make sure to line the bottom and sides with parchment paper. This will help you remove the cheesecake later. A pie dish works too, but the cheesecake will be thicker. Yes, you can use frozen fruits. Just thaw them and drain any excess liquid before adding them to the cheesecake. Frozen fruits may release more juice than fresh ones, so adjust the cornstarch a bit to keep the filling firm. To prevent cracks, do not overbeat the filling. Mix until smooth but not too airy. Bake at a lower temperature and avoid opening the oven door often. After baking, let it cool slowly in the oven before chilling. These steps help keep your cheesecake looking perfect. This blog post covered all you need to know for a tasty Summer Berry Peach Cheesecake. We discussed essential ingredients, step-by-step instructions, tips for perfection, and fun variations. Remember to chill your cheesecake well for the best results. Don’t hesitate to try fresh fruits or even a vegan version. Enjoy making this treat with loved ones, and share your creations! With this recipe, you can impress everyone at your next gathering.

Summer Berry Peach Cheesecake

Impress your family and friends this summer with a delicious Summer Berry Peach Cheesecake! This delightful recipe combines creamy cheesecake with fresh peaches and mixed berries, creating a sweet treat that everyone will love. Enjoy the easy steps to make this beautiful dessert and learn tips for perfecting each bite. Click through to explore the full recipe and get ready to wow your guests at your next gathering!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 cup cream cheese, softened

1 cup ricotta cheese

½ cup powdered sugar

1 teaspoon vanilla extract

1 cup fresh peaches, diced

1 cup mixed berries (strawberries, blueberries, raspberries)

1 tablespoon lemon juice

1 tablespoon cornstarch

1 cup heavy whipping cream

Fresh mint leaves for garnish

Instructions
 

Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove and let cool.

    Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and ricotta cheese together until creamy and smooth. Add the powdered sugar and vanilla extract, mixing until fully incorporated.

      Add Peaches and Berries: Gently fold in the diced peaches and mixed berries. Be careful not to break the fruit too much to preserve their shape.

        Thicken the Mixture: In a small bowl, mix the lemon juice and cornstarch together until smooth. Slowly fold this mixture into the cheese and fruit mixture to help stabilize the cheesecake.

          Prepare the Whipped Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture until it becomes light and fluffy.

            Assemble: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

              Serve: Once set, carefully remove the sides of the springform pan. Slice the cheesecake into wedges and serve garnished with fresh mint leaves and any remaining mixed berries.

                - Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 8