Raspberry Peach Cheesecake
A delightful dessert combining creamy cheesecake with fresh peaches and raspberries for a refreshing taste.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar
For the cheesecake filling
- 3 packages (8-ounce) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 1/2 cups fresh raspberries
- 1 1/2 cups fresh peaches, sliced or diced Can use frozen if fresh are not available
- 2 tablespoons honey or maple syrup Optional, for sweetness
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing the bottom and sides lightly with butter or cooking spray.
- In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/3 cup sugar until well combined. The mixture should resemble wet sand. Press it firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then allow it to cool.
Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth. Gradually add 1 cup of sugar, mixing well after each addition. Scrape down the sides of the bowl as necessary.
- Add the vanilla extract and mix until fully incorporated. Then, add the eggs one at a time, mixing on low speed just until blended. Avoid overmixing.
- Once the eggs are mixed in, add the sour cream and gently fold it into the batter until combined.
- Pour half of the cheesecake batter over the cooled crust. Next, add a layer of raspberries and peaches, distributing them evenly. Pour the remaining cheesecake batter over the fruit.
Baking
- Bake the cheesecake in the preheated oven for about 50-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional hour to cool slowly.
- After the hour is up, remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cool, refrigerate it for at least four hours or overnight for best results.
- When ready to serve, you can top the cheesecake with additional raspberries and peach slices if desired.
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Notes
For clean cuts, use a sharp knife dipped in warm water. Garnish with whipped cream and fresh mint leaves, or drizzle honey for added sweetness.