Description
Indulgent peach raspberry cheesecake beckons with creamy layers of tangy fruit and silky cream cheese. Summer’s sweetest dessert promises pure bliss, tempting palates with rich flavors that dance across each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter
- 4 (8 oz) packages cream cheese
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 cups fresh peaches, chopped
- 1 cup fresh raspberries
Flavoring and Binding:
- 2 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 tbsp lemon juice
Topping and Decoration:
- 1/2 cup peach preserves
- 1/4 cup fresh raspberries
- 2 tbsp powdered sugar
- 1 tbsp cornstarch
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan by creating a sturdy crust with graham cracker crumbs and melted butter, pressing firmly into the bottom and slightly up the sides.
- In a large mixing bowl, thoroughly blend cream cheese and sugar until smooth and creamy, ensuring no lumps remain.
- Gradually incorporate eggs one at a time, mixing gently after each addition to maintain a silky texture.
- Fold in sour cream, vanilla extract, flour, heavy cream, and lemon juice, creating a luxurious and well-integrated cheesecake base.
- Carefully fold chopped peaches and whole raspberries into the cheesecake mixture, distributing them evenly throughout.
- Pour the batter into the prepared crust, smoothing the top with a spatula to create an even surface.
- Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly, avoiding over-baking.
- Remove from oven and allow to cool completely at room temperature for approximately 2 hours.
- Prepare a vibrant topping by mixing peach preserves, cornstarch, and a splash of water in a small saucepan, simmering until thickened.
- Once cooled, drizzle the preserve glaze over the cheesecake and garnish with fresh raspberries.
- Dust the top with powdered sugar for an elegant finish.
- Refrigerate for at least 4 hours or overnight before serving to allow flavors to meld and texture to set perfectly.
Notes
- Use room temperature ingredients to ensure smooth, lump-free cheesecake batter and even mixing.
- Prevent cracks by baking in a water bath, wrapping the springform pan with aluminum foil to protect from water seepage.
- For gluten-free version, swap graham cracker crust with almond flour or gluten-free cookie crumbs.
- Adjust fruit quantities based on seasonal availability, using frozen fruits if fresh are not accessible.
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 26 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg