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
Scale
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.
