Introduction to Peach & Raspberry Cheesecake

There’s something magical about a slice of Peach & Raspberry Cheesecake that can brighten even the busiest of days. I remember the first time I made this delightful dessert; the sweet aroma of peaches and the tartness of raspberries filled my kitchen, making it feel like a warm hug. This recipe is perfect for any occasion, whether you’re hosting a gathering or simply treating yourself after a long week. It’s an easy way to impress your loved ones without spending hours in the kitchen. Trust me, once you try it, you’ll be hooked!

Why You’ll Love This Peach & Raspberry Cheesecake

This Peach & Raspberry Cheesecake is a dream come true for busy home cooks like me. It’s incredibly easy to whip up, taking just a little over half an hour of active time. The combination of creamy cheesecake with the fruity burst of peaches and raspberries creates a flavor explosion that’s simply irresistible. Plus, it’s a showstopper that will have your friends and family raving about your baking skills!

Ingredients for Peach & Raspberry Cheesecake

Gathering the right ingredients is the first step to creating this delightful Peach & Raspberry Cheesecake. Here’s what you’ll need:

Graham cracker crumbs: These form the base of your cheesecake crust. You can also use digestive biscuits if you prefer a different flavor.
Unsalted butter: This adds richness to the crust. Make sure it’s melted for easy mixing.
Sugar: A touch of sweetness in both the crust and the filling enhances the overall flavor.
Cream cheese: The star of the show! It gives the cheesecake its creamy texture. Ensure it’s softened for easy blending.
Sour cream: This adds a tangy flavor and creaminess to the filling, balancing the sweetness of the fruit.
Eggs: They help bind everything together, giving the cheesecake its structure.
Vanilla extract: A splash of this adds warmth and depth to the flavor profile.
All-purpose flour: This helps stabilize the cheesecake, ensuring it sets perfectly.
Fresh raspberries: These provide a burst of tartness and vibrant color. You can use frozen if fresh aren’t available.
Diced peaches: Fresh or canned, they add sweetness and a lovely texture. If using canned, make sure they’re well-drained.
Lemon juice: A little acidity brightens the fruit filling and enhances the flavors.
Fresh peach slices and raspberries: These are for topping, making your cheesecake look as good as it tastes.
Whipped cream: A dollop on top adds a light, airy finish.
Mint leaves: Optional, but they add a pop of color and freshness to your presentation.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!

How to Make Peach & Raspberry Cheesecake

Now that you have all your ingredients ready, let’s dive into the fun part: making this Peach & Raspberry Cheesecake! Follow these simple steps, and you’ll be on your way to creating a dessert that will wow everyone.

Step 1: Preheat the Oven

First things first, preheat your oven to 325°F (160°C). Preheating is crucial because it ensures even baking. If you skip this step, your cheesecake might not set properly, and nobody wants a gooey mess!

Step 2: Prepare the Crust

In a mixing bowl, combine your graham cracker crumbs, melted butter, and sugar. Mix until everything is well combined. Then, press this mixture firmly into the bottom of a 9-inch springform pan. Pressing it down is key; it creates a sturdy base for your cheesecake. If it’s too loose, your crust will crumble when you slice it!

Step 3: Cook the Fruit Filling

In a saucepan, toss in your fresh raspberries, diced peaches, sugar, and lemon juice. Cook over medium heat until the fruit softens, about 5 minutes. Use a fork to mash the fruit slightly, releasing those delicious juices. If you prefer a smoother filling, strain the mixture to remove the seeds. Let it cool before using; this will help keep your cheesecake from getting too warm.

Step 4: Make the Cheesecake Batter

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add in the sour cream, vanilla extract, and flour, mixing well. Then, add the eggs one at a time, beating just until incorporated. This order is important; it helps create a creamy texture without overmixing. Trust me, your cheesecake will thank you!

Step 5: Layer the Batter and Fruit

Pour half of the cheesecake batter over the crust. Then, drop spoonfuls of your cooled fruit filling on top. Use a knife to gently swirl the fruit into the batter. Repeat this with the remaining batter and fruit. This creates a beautiful marbled effect that’s as pleasing to the eye as it is to the taste buds!

Step 6: Bake the Cheesecake

Place your springform pan in a larger baking dish. Fill the larger dish with about an inch of hot water; this is called a water bath. It helps the cheesecake bake evenly and prevents cracking. Bake for 55–65 minutes, until the center is mostly set but still slightly wobbly. When it’s done, turn off the oven, crack the door, and let it cool inside for an hour. This gradual cooling helps prevent cracks.

Step 7: Chill and Serve

After cooling, chill your cheesecake in the fridge for at least 4 hours, or overnight if you can wait! Chilling enhances the flavors and gives it that perfect sliceable texture. When you’re ready to serve, top with fresh peach slices, raspberries, and a swirl of whipped cream. A sprinkle of mint leaves adds a lovely touch!

Tips for Success

Make sure your cream cheese is at room temperature for easy mixing.
Don’t skip the water bath; it’s key to a smooth, crack-free cheesecake.
Let the cheesecake cool gradually in the oven to prevent cracks.
Chill overnight for the best flavor and texture.
Use fresh fruit for a vibrant taste, but frozen works in a pinch!

Equipment Needed

9-inch springform pan: Essential for easy removal. A regular cake pan works too, but slicing will be trickier.
Mixing bowls: Use a large bowl for the batter and a smaller one for the crust.
Whisk or electric mixer: A whisk is great for a workout, but an electric mixer saves time.
Saucepan: Needed for cooking the fruit filling. A small pot will do just fine.
Spatula: Perfect for scraping down the sides of the bowl and smoothing the batter.

Variations of Peach & Raspberry Cheesecake

Chocolate Swirl: Add melted chocolate to the batter for a rich, decadent twist. Just swirl it in with the fruit filling!
Nut Crust: Swap out graham cracker crumbs for crushed nuts like almonds or pecans for a gluten-free option.
Berry Medley: Mix in other berries like blueberries or strawberries for a colorful and flavorful cheesecake.
Vegan Version: Use vegan cream cheese and substitute eggs with flaxseed meal mixed with water for a plant-based delight.
Spiced Peach: Add a pinch of cinnamon or nutmeg to the fruit filling for a warm, cozy flavor.

Serving Suggestions for Peach & Raspberry Cheesecake

Pair with a scoop of vanilla ice cream for a delightful contrast in temperature.
Serve alongside a fresh fruit salad to enhance the fruity flavors.
Drizzle with a raspberry coulis for an elegant touch.
Enjoy with a cup of herbal tea or a glass of sparkling wine.
Garnish with mint leaves for a pop of color and freshness.

FAQs about Peach & Raspberry Cheesecake

Can I use frozen fruit for this Peach & Raspberry Cheesecake?

Absolutely! Frozen raspberries and peaches work just fine. Just make sure to thaw and drain them well to avoid excess moisture in your cheesecake.

How do I know when my cheesecake is done baking?

The center should be mostly set but still slightly wobbly. It will continue to firm up as it cools. Remember, a water bath helps prevent cracking and ensures even baking!

Can I make this cheesecake ahead of time?

Yes! In fact, chilling it overnight enhances the flavors and texture. Just cover it well in the fridge to keep it fresh.

What can I substitute for cream cheese?

If you’re looking for a lighter option, you can use Greek yogurt or a vegan cream cheese alternative. Just keep in mind that the texture and flavor may vary slightly.

How should I store leftover cheesecake?

Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze slices for up to 2 months—just wrap them tightly!

Final Thoughts

Making this Peach & Raspberry Cheesecake is more than just baking; it’s about creating sweet memories. Each slice is a celebration of flavors, bringing joy to gatherings and quiet evenings alike. I love how the creamy texture pairs perfectly with the fruity swirls, making every bite a delightful experience. Whether you’re sharing it with friends or savoring it solo, this cheesecake is sure to bring a smile to your face. So, roll up your sleeves, embrace the process, and enjoy the delicious rewards of your efforts. Trust me, you’ll be glad you did!

Peach & Raspberry Cheesecake: Indulge in This Easy Recipe!

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Author: Kitchen-pop
Total Time: 5 hours 30 minutes (including chilling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in this easy Peach & Raspberry Cheesecake recipe, perfect for any occasion.

Ingredients

Scale

2 cups (200 g) graham cracker crumbs (or digestive biscuits, crushed)
½ cup (115 g) unsalted butter, melted
2 tbsp sugar
24 oz (675 g) cream cheese, softened
1 cup (200 g) granulated sugar
1 cup (240 ml) sour cream
3 large eggs
2 tsp vanilla extract
2 tbsp all-purpose flour
1 cup fresh raspberries
1 cup diced peaches (fresh or canned, drained well)
¼ cup sugar
1 tsp lemon juice
Fresh peach slices (for topping)
Fresh raspberries (for topping)
Whipped cream (for topping)
Mint leaves (optional, for garnish)

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Instructions

Preheat oven to 325°F (160°C).
Mix crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside.
In a saucepan, cook raspberries, peaches, sugar, and lemon juice until fruit softens. Mash slightly and simmer for 5 minutes. Strain to remove seeds (optional). Cool before using.
Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and flour. Mix well. Add eggs one at a time, beating just until incorporated.
Pour half the cheesecake batter over crust. Drop spoonfuls of fruit swirl and gently swirl with a knife. Add remaining batter and repeat swirl on top.
Place pan in a larger baking dish with 1 inch of hot water (water bath). Bake for 55–65 minutes, until center is mostly set but slightly wobbly. Turn off oven, crack door, and let cool for 1 hour inside. Chill for at least 4 hours or overnight.
Top with peach slices, raspberries, whipped cream swirls, and mint.

Notes

For a gluten-free version, use gluten-free graham crackers.
Make sure the cream cheese is softened for easier mixing.
Chilling overnight enhances the flavor and texture.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg