If you’re craving a dessert that bursts with vibrant summer flavors and delivers a creamy, dreamy texture, the Peach Raspberry Cheesecake Recipe is just what you need. This luscious cheesecake perfectly balances the tangy sweetness of raspberries with the juicy warmth of peaches in every bite, all wrapped up in a buttery graham cracker crust. Whether you’re celebrating a special occasion or simply treating yourself, this recipe is sure to become a beloved favorite, combining classic cheesecake indulgence with fresh, fruity excitement.
Ingredients You’ll Need
This Peach Raspberry Cheesecake Recipe is delightfully straightforward with ingredients that pack punch in flavor and texture. Each element plays a vital role—from the crispy, buttery crust to the smooth cream cheese filling infused with fresh fruit, every bite is a harmonious celebration of taste and color.
- Graham cracker crumbs: Provide a crunchy, slightly sweet base that perfectly supports the creamy filling.
- Unsalted butter, melted: Binds the crust ingredients together and brings richness to the bottom layer.
- Granulated sugar: Sweetens both the crust and the filling to just the right level without overpowering the fruit.
- Cream cheese, softened: The silky foundation giving this cheesecake its iconic creamy texture.
- Sour cream: Adds a subtle tang that balances sweetness and keeps the texture smooth.
- Eggs: Essential for structure and a custard-like richness.
- Vanilla extract: Infuses warmth and depth, enhancing all other flavors.
- All-purpose flour: Helps stabilize the filling for the perfect slice.
- Fresh or frozen raspberries: Lightly mashed to deliver a lovely tart burst in every bite.
- Diced peaches: Fresh or canned (well-drained) peaches add juicy sweetness and a summery flair.
- Optional toppings: Sliced peaches, fresh raspberries, and a peach or apricot jam glaze for a glossy, elegant finish.
How to Make Peach Raspberry Cheesecake Recipe
Step 1: Prepare the crust
Start by preheating your oven to 325°F (160°C) and greasing a 9-inch springform pan. Combine the graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of the pan to create an even layer that will serve as the crunchy foundation of your cheesecake. Bake it for 8 to 10 minutes to set the crust and bring out its nutty, buttery aroma, then set it aside to cool.
Step 2: Make the luscious filling
In a large mixing bowl, beat the softened cream cheese with sugar until it’s completely smooth and creamy—this is the key to that signature cheesecake texture. Add in the sour cream, eggs, vanilla extract, and all-purpose flour, mixing just until everything comes together; overmixing can lead to cracks or a dense filling. Gently fold the mashed raspberries and diced peaches into this creamy base, making sure the fruit is evenly distributed without breaking down the batter. This step keeps the vibrant fruit flavors intact while creating a stunning marbled effect.
Step 3: Bake in a water bath
Pour the fruit-studded filling over your cooled crust and give the pan a gentle tap on the counter to release any trapped air bubbles. This helps avoid unwanted cracks and ensures an even bake. Wrap the outside of the springform pan tightly with foil and place it inside a larger pan. Pour hot water around the springform pan, creating a water bath that gently cooks the cheesecake and keeps it moist. Bake for 55 to 65 minutes until the center is nearly set but still slightly wobbly—this guarantees a silky, melt-in-your-mouth texture.
Step 4: Cool and chill
Once baked, turn off the oven and leave the cheesecake inside with the door cracked open for an hour. This gradual cooling prevents sudden temperature changes that could cause cracks. After it has cooled, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours, or better yet, overnight. This resting period allows flavors to meld beautifully and the filling to firm up for clean slicing.
Step 5: Optional finishing touches
Before serving, elevate your Peach Raspberry Cheesecake Recipe by artfully arranging fresh peach slices and raspberries on top. For an irresistible glossy finish, brush the fruits lightly with warmed peach or apricot jam. This adds an extra layer of sweetness and a professional touch that will wow your guests.
How to Serve Peach Raspberry Cheesecake Recipe
Garnishes
Brighten up every slice with fresh fruit garnishes like peach slices and ripe raspberries. Adding a touch of mint or a dusting of powdered sugar can also elevate the visual appeal and add subtle flavor contrasts that complement the cheesecake’s richness perfectly.
Side Dishes
This cheesecake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to add even more creaminess. For a refreshing contrast, try serving it alongside a citrusy sorbet or a fresh berry salad, which lightens the richness and enhances the fruity notes of the dessert.
Creative Ways to Present
Instead of a traditional slice, consider serving mini cheesecake jars or cheesecake bars for an elegant twist at parties. You can also swirl raspberry jam and peach purée into the cheesecake batter before baking for a stunning marbled effect that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
After enjoying your Peach Raspberry Cheesecake Recipe, make sure to store leftover slices in an airtight container in the refrigerator. It will stay fresh and creamy for up to 4 days, allowing you to enjoy every luscious bite without worrying about drying out or flavor loss.
Freezing
This cheesecake freezes wonderfully, making it perfect for prepping in advance. Wrap individual slices tightly with plastic wrap and then place them in a freezer-safe container or bag. Frozen cheesecake can be enjoyed within 2 months and will thaw beautifully in the refrigerator overnight.
Reheating
Cheesecake is best served cold, so avoid reheating to preserve its texture. If you prefer it slightly less chilled, simply let it sit at room temperature for 15 to 20 minutes before serving to soften it gently without melting the filling.
FAQs
Can I use frozen fruit in the Peach Raspberry Cheesecake Recipe?
Absolutely! Just make sure that the frozen raspberries and peaches are fully thawed and well-drained to prevent excess moisture from making the cheesecake watery. This helps maintain the perfect texture and flavor.
Why do I need a water bath for baking this cheesecake?
The water bath provides gentle, even heat that prevents cracking and drying out. It keeps the cheesecake moist and helps it cook uniformly, resulting in a creamy and smooth texture.
Can I substitute the sour cream with something else?
You can swap sour cream for Greek yogurt to keep that slight tang and creaminess, but avoid using low-fat or watery substitutes, as they may affect the texture and richness of the cheesecake.
How long should I chill the cheesecake before serving?
For the best flavor and firmness, chill the cheesecake for at least 4 hours, though overnight chilling is ideal. This resting time allows the filling to set properly and the flavors to meld beautifully.
Is this Peach Raspberry Cheesecake Recipe suitable for vegetarians?
Yes, it’s a vegetarian-friendly dessert since it contains no meat or gelatin. It’s perfect for anyone who enjoys rich, creamy desserts with fresh fruit!
Final Thoughts
Making this Peach Raspberry Cheesecake Recipe is truly a joyful experience that brings together the best of fresh fruit and creamy indulgence. I encourage you to try this recipe soon and watch it become one of your ultimate go-to desserts. There’s something magical in every slice that’s bound to brighten any day or occasion.
Print
Peach Raspberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 6 hours 20 minutes (including chilling)
- Yield: 10–12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peach Raspberry Cheesecake is a luscious baked dessert combining a buttery graham cracker crust with a creamy, tangy filling studded with fresh or frozen raspberries and peaches. Topped optionally with glossy fresh fruit and a peach glaze, it’s a perfect summer treat bursting with fresh fruit flavors and smooth richness.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the filling:
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 cup fresh or frozen raspberries (lightly mashed)
- 1/2 cup diced fresh or canned peaches (well-drained if canned)
For the topping (optional):
- 1/2 cup sliced peaches
- 1/4 cup fresh raspberries
- 1 tablespoon peach or apricot jam (warmed and thinned for glaze)
Instructions
- Prepare the oven and pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prepare for a water bath, which helps prevent cracking during baking.
- Make the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until the mixture is evenly moistened. Press this firmly onto the bottom of the prepared springform pan. Bake for 8–10 minutes until set, then remove from oven and let cool as you prepare the filling.
- Prepare the filling: Using a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, ensuring no lumps remain. Add the sour cream, eggs one at a time, vanilla extract, and all-purpose flour, beating gently just until combined—avoid overmixing to keep the cheesecake smooth. Fold in the lightly mashed raspberries and diced peaches gently to distribute fruit evenly without breaking up the filling.
- Assemble and bake: Pour the prepared filling over the cooled crust, smoothing the surface. Tap the pan gently on the counter to release any air bubbles. Place the springform pan inside a larger baking dish and pour hot water into the outer dish to create a water bath. Bake the cheesecake for 55–65 minutes, until the edges are set and the center is slightly jiggly but not liquid.
- Cool the cheesecake: Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Then remove from oven and refrigerate for at least 4 hours, preferably overnight, allowing it to chill and firm up completely.
- Add topping and serve (optional): When ready to serve, arrange the sliced peaches and fresh raspberries on top of the chilled cheesecake. Brush lightly with warmed peach or apricot jam to create a glossy glaze. Slice and serve chilled for the best flavor and texture.
Notes
- Use frozen fruit only if well-drained and thawed to avoid excess moisture in the cheesecake filling.
- For a shortcut variation, swirl raspberry jam and peach purée into the top of the batter before baking instead of adding fresh fruit.
- Wrapping the springform pan with foil prevents water from leaking into the cheesecake during the water bath baking.
- Be careful not to overmix the filling to keep it creamy and avoid cracking.
