A delightful Blueberry Peach Cheesecake that captures the essence of summer with creamy and vibrant flavors.
Author:Sarah Monares
Prep Time:30 minutes
Cook Time:60 minutes
Total Time:6 hours 30 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
14 oz gingersnap cookies
4 tablespoons unsalted butter, melted
24 oz cream cheese, room temperature
2 tbsp all-purpose flour
1 cup granulated sugar
4 large eggs, at room temperature
1 tsp vanilla extract
½ cup blueberry jam
3 medium peaches, sliced
½ cup fresh blueberries
coarse sparkling sugar
Instructions
Prepare the Crust: Crush the gingersnap cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the crumbs with 4 tablespoons of melted unsalted butter until the mixture resembles wet sand.
Press the Crust: Firmly press the crumb mixture into the bottom and partially up the sides of a 9-inch springform pan.
Bake the Crust: Preheat your oven to 375°F and bake the crust for 10 minutes. Allow it to cool.
Make the Filling: Lower the oven temperature to 350°F. In a large mixing bowl, beat together the cream cheese and granulated sugar until smooth and creamy.
Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition.
Add Flour and Vanilla: Gently stir in the all-purpose flour and vanilla extract.
Combine and Bake: Pour the cream cheese filling over the cooled crust and bake for 45-50 minutes until the edges are set.
Cool Gradually: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour.
Prepare the Toppings: Spread the blueberry jam over the top of the cheesecake, followed by the sliced peaches and fresh blueberries.
Chill the Cheesecake: Refrigerate the cheesecake for at least 6 hours before removing it from the springform pan.
Serve and Enjoy: Slice the cheesecake and serve it chilled, optionally sprinkling with coarse sparkling sugar.