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
Scale
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.
