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)
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