If you are searching for a show-stopping dessert that perfectly balances tangy fruit flavors with rich creaminess, this Peach Raspberry Cheesecake Recipe is your new best friend in the kitchen. Combining sweet peaches and vibrant raspberries folded into a smooth, velvety cheesecake, all atop a buttery graham cracker crust, this dessert bursts with summer freshness and indulgence in every bite. Whether you’re preparing for a family gathering or simply want to treat yourself, this Peach Raspberry Cheesecake Recipe delivers a spectacular result that is both elegant and delightfully comforting.
Ingredients You’ll Need
The beauty of this Peach Raspberry Cheesecake Recipe lies in its simple yet thoughtfully selected ingredients. Each element plays a vital role: the crust provides a crisp, buttery base; the cream cheese mixture brings luscious creaminess and subtle tang; and the fresh fruit adds juicy bursts of flavor and appealing color.
- Graham cracker crumbs: For a classic, crunchy base that holds the cheesecake together perfectly.
- Granulated sugar: Adds the perfect touch of sweetness to both crust and filling.
- Unsalted butter (melted): Binds the crust ingredients with a rich, buttery taste.
- Cream cheese (softened): The star ingredient that creates that signature creamy texture.
- Sour cream: Adds tanginess and keeps the filling velvety and moist.
- Vanilla extract: Enhances the overall flavor with a warm, aromatic note.
- Eggs: Provide structure and a silky texture when baked.
- Fresh or frozen raspberries: Contribute vibrant color and tartness to balance sweetness.
- Diced fresh peaches (peeled): Bring juicy sweetness and a summery aroma.
- All-purpose flour: Keeps the fruit evenly dispersed in the batter to avoid sinking.
- Peach preserves (warmed): Adds a glossy, fruity finish on top for that wow factor.
- Fresh peach slices and raspberries for garnish (optional): To amp up the visual appeal and hint at the flavors inside.
How to Make Peach Raspberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until thoroughly mixed. Press this mixture evenly into the bottom of a greased 9-inch springform pan to create your crust. Bake it for 8 minutes to set, then let it cool completely—this step ensures a deliciously crisp base that will contrast beautifully with the creamy filling.
Step 2: Make the Creamy Filling
Using a large mixing bowl, beat the softened cream cheese until it’s smooth and free of lumps. Add the sugar, sour cream, and vanilla extract, then mix until creamy and well combined. Incorporate the eggs one at a time, beating gently to maintain a light but stable batter. This method ensures your cheesecake will bake into a silky, dense delight without cracks or dryness.
Step 3: Fold in the Fruit
In a small bowl, toss the fresh or thawed raspberries and diced peaches with the flour. This little trick prevents the fruit from sinking to the bottom during baking. Gently fold the flour-coated fruit into the cream cheese batter, distributing them evenly so every slice has a perfect mix of juicy berries and peaches.
Step 4: Bake to Perfection
Pour the batter over the cooled crust and smooth the surface. Bake the cheesecake in your preheated oven for 50 to 60 minutes. You’re looking for a center that’s just set and slightly jiggly to the touch—this guarantees a creamy texture once fully cooled. When the time’s up, turn off the oven, crack the door slightly, and let the cheesecake cool inside for about an hour, which helps prevent cracking.
Step 5: Chill and Glaze
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or better yet, overnight. Just before serving, brush the top with warmed peach preserves to add a glossy, fragrant finish. Garnish with fresh peach slices and raspberries if you want that extra touch of elegance and freshness.
How to Serve Peach Raspberry Cheesecake Recipe
Garnishes
Fresh fruit garnishes like thin peach slices and plump raspberries not only enhance the look but also refresh the palate with their natural sweetness. A light dusting of powdered sugar or a sprig of mint can also lend a delightful contrast and a pop of color, making your presentation irresistible.
Side Dishes
Pair this cheesecake with simple sides such as a cup of freshly brewed coffee or a glass of chilled dessert wine. Light, fruity sorbets or whipped cream are also perfect companions, adding texture and complementing the bright fruit flavors in the cheesecake.
Creative Ways to Present
For a stunning twist, serve your Peach Raspberry Cheesecake Recipe as individual mini cheesecakes using cupcake liners and a muffin tin. Alternatively, layer the cheesecake with additional fruit compote in clear glass parfait dishes for a visual treat that guests will love. These creative presentations elevate a beloved dessert into a centerpiece worth celebrating.
Make Ahead and Storage
Storing Leftovers
Once your Peach Raspberry Cheesecake Recipe has been enjoyed, tightly cover any leftovers with plastic wrap or foil and store them in the refrigerator. This will keep the cheesecake fresh and moist for up to 4 days, preserving that perfect creamy texture and fruit freshness.
Freezing
You can freeze slices of the cheesecake by wrapping them individually in plastic wrap and then placing them in an airtight container or freezer bag. Frozen cheesecake stays delicious for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight to maintain the perfect consistency.
Reheating
Since cheesecake is best served chilled, reheating is generally not necessary. However, if you prefer a slightly warmer texture, set slices out at room temperature for 10 to 15 minutes before serving. Avoid microwaving, as it can cause the cheesecake to become grainy or uneven.
FAQs
Can I use frozen fruit in this Peach Raspberry Cheesecake Recipe?
Absolutely! Frozen raspberries and peaches work well, but be sure to thaw and drain them before mixing to avoid extra moisture that could affect the cheesecake’s texture.
Why is it important to toss the fruit with flour?
Tossing fruit in flour helps absorb excess moisture and prevents the fruit from sinking to the bottom of the cheesecake, ensuring an even distribution throughout the filling.
Can I make this cheesecake without a springform pan?
A springform pan is best for easy removal without damaging the cheesecake. If you don’t have one, you can use a regular cake pan lined with parchment paper, but carefully loosen the edges before serving.
How do I prevent cracks on the cheesecake surface?
Cooling the cheesecake gradually by leaving it in the warm, slightly open oven after baking helps prevent cracks. Also, avoid overbaking and try not to jostle the pan while cooling or transporting.
Can I substitute sour cream with something else?
Sour cream adds tang and creaminess, but you can substitute it with Greek yogurt or crème fraîche for a similar effect. Keep the quantity the same to maintain the texture and flavor balance.
Final Thoughts
Nothing beats the joy of slicing into a creamy, fruit-studded Peach Raspberry Cheesecake Recipe that tastes like sunshine on a plate. This dessert is sure to become a favorite, bringing smiles and compliments effortlessly. So gather your ingredients, roll up your sleeves, and get ready to create a memorable treat that you’ll want to make again and again!
Print
Peach Raspberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A luscious Peach Raspberry Cheesecake featuring a buttery graham cracker crust and a creamy cream cheese filling studded with fresh peaches and raspberries. Finished with a glossy peach preserves topping and fresh fruit garnish, this classic baked dessert is perfect for summer celebrations or anytime you crave a fruity, indulgent treat.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh or frozen raspberries
- 1 cup diced fresh peaches (peeled)
- 2 tablespoons all-purpose flour
Topping & Garnish
- 1/4 cup peach preserves, warmed
- Fresh peach slices and raspberries (optional, for garnish)
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture evenly into the bottom of a greased 9-inch springform pan. Bake for 8 minutes, then remove from the oven and allow to cool while preparing the filling.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup sugar, sour cream, and vanilla extract, mixing thoroughly until the mixture is creamy and well combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Incorporate the fruit: In a small bowl, gently toss the raspberries and diced peaches with the all-purpose flour. This helps keep the fruit suspended in the batter during baking. Carefully fold the floured fruit into the cream cheese batter, making sure not to break the berries.
- Assemble and bake: Pour the batter over the baked crust in the springform pan and smooth the surface. Place in the oven and bake for 50 to 60 minutes, or until the center is just set with a slight jiggle when moved gently.
- Cool the cheesecake: Turn off the oven and crack the door open. Leave the cheesecake inside for 1 hour to cool gradually, which helps prevent cracks.
- Chill: After removing from the oven, refrigerate the cheesecake for at least 4 hours or overnight to fully set and develop flavors.
- Finish and serve: Before serving, gently brush the top of the cheesecake with warmed peach preserves for a glossy finish. Garnish with fresh peach slices and raspberries if desired. Slice and enjoy your fresh, creamy peach raspberry cheesecake.
Notes
- Use frozen raspberries and peaches only if fresh are unavailable; thaw and drain them well to avoid extra moisture.
- For a brighter flavor, add 1/2 teaspoon of lemon zest to the cheesecake batter.
- Using a water bath is optional but recommended to prevent cracks and ensure even baking.
