Description
Indulge in a delightful Blueberry Peach Cheesecake that combines the fruity sweetness of blueberries and peaches with the rich creaminess of a classic cheesecake. This recipe is sure to impress your friends and family at any gathering or special occasion.
Ingredients
Units
Scale
FOR THE COOKIE CRUST:
- 1 14 oz sleeve of ginger snap cookies or similar light-colored cookies, like graham crackers or digestive biscuits
- 4 tablespoons (57g) unsalted butter, melted
FOR THE FILLING:
- Three 8-oz packages (680g) cream cheese, room temperature
- 2 tablespoons all-purpose flour
- 1 cup (198g) granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
FOR THE TOPPING:
- 1/2 cup blueberry jam
- 3 medium peaches, sliced
- 1/2 cup fresh blueberries
- Coarse sparkling sugar for sprinkling on top, optional
Instructions
- START WITH THE CRUST: Preheat oven to 375°F (176°C) and lightly grease a 9″ springform cheesecake pan. Add cookies to a food processor and grind them up. Add crumbs to a bowl, mix with melted butter, press into pan, and bake for 10 minutes.
- NOW MAKE THE FILLING: Reduce oven heat to 350°F (177°C). Beat cream cheese and sugar, add eggs one at a time, mix in vanilla and flour. Pour over crust and bake for 45-50 minutes. Cool in oven and then at room temperature.
Notes
- Ensure all ingredients are at room temperature for best results.
- Turn off the oven while the cheesecake is slightly jiggly in the middle to prevent over-baking.
- Chill the cheesecake in the pan before refrigerating for at least 6 hours for proper setting.
