Description
A luscious summer cheesecake featuring a buttery gingersnap crust, creamy vanilla-infused filling, and a vibrant topping of juicy peaches, blueberry jam, and fresh blueberries — a perfect dessert for warm weather gatherings.
Ingredients
- 1 (14 oz) sleeve gingersnap cookies
- 4 tbsp (57 g) unsalted butter, melted
- 3 (8 oz) packages (680 g) cream cheese, room temperature
- 1 cup (198 g) granulated sugar
- 4 large eggs, at room temperature
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/2 cup blueberry jam
- 3 medium peaches, sliced
- 1/2 cup fresh blueberries
- Coarse sparkling sugar for sprinkling (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Crush the gingersnap cookies into fine crumbs using a food processor or bag and rolling pin. Stir in melted butter until crumbs are moistened. Press into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then cool slightly.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined. Stir in flour and vanilla extract until incorporated.
- Pour the batter over the cooled crust and smooth the top. Bake for 45–60 minutes, until edges are set but the center slightly jiggles. Turn off oven, crack the door open, and let cool in oven for 1 hour.
- Remove and let cheesecake come to room temperature, then spread blueberry jam evenly over the top.
- Arrange sliced peaches and blueberries on top. Sprinkle with coarse sugar if desired.
- Chill in the refrigerator for at least 4–6 hours, preferably overnight, before serving.
- To serve, run a warm knife around the edge, release the springform ring, slice, and serve chilled.
Notes
- Use room-temperature cream cheese and eggs for a smoother filling.
- To prevent cracks, avoid overmixing and cool the cheesecake gradually.
- For gluten-free, use gluten-free cookies and flour.
- Can be made a day ahead; chilling overnight enhances flavor.
- Store leftovers covered in the refrigerator for up to 3–4 days.