Raspberry Peach Cheesecake
Indulge in this creamy and fruity Raspberry Peach Cheesecake, featuring a buttery graham cracker crust, rich cheesecake filling, and a vibrant swirl of sweet peaches and tart raspberries. Perfect for summer gatherings or special occasions, this dessert is both elegant and easy to make.
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
- For the cheesecake filling:
- 16 oz cream cheese softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- For the fruit layer:
- 1 cup fresh raspberries
- 1 cup diced peaches fresh or canned, drained
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- Optional topping:
- Whipped cream
- Extra fresh fruit
Instructions
- Prepare the crust:
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and sugar. Press firmly into a springform pan. Bake for 8–10 minutes and let cool.
- Make the fruit layer:
- In a saucepan, combine raspberries, peaches, sugar, and cornstarch. Cook until thickened. Let cool completely.
- Prepare the cheesecake filling:
- Beat cream cheese until smooth. Add sugar and mix well. Add eggs one at a time, mixing gently. Stir in vanilla and sour cream.
- Assemble the cheesecake:
- Pour half the batter over the crust. Add some fruit mixture. Pour remaining batter and swirl in the rest of the fruit mixture.
- Bake:
- Bake for 45–55 minutes until the center is slightly set. Turn off oven and cool inside with the door slightly open.
- Chill:
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- Use room temperature ingredients for a smooth batter.
- Avoid overmixing to prevent cracks.
- A water bath can improve texture and reduce cracking.
- Let cheesecake cool gradually to avoid splitting.
- Store in the refrigerator for up to 5 days or freeze for up to 2 months.