Here’s a delightful Raspberry Peach Cheesecake recipe that combines the creamy richness of cheesecake with the fresh, fruity flavors of raspberries and peaches. Perfect for a summer dessert or any time you’re craving something sweet and fruity!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter (melted)
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese (softened)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- 1 cup fresh raspberries (you can also use frozen, thawed and drained)
- 2 peaches (peeled, pitted, and sliced thinly)
For the Raspberry Peach Topping:
- 1 cup fresh raspberries
- 2 peaches (peeled, pitted, and diced)
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp lemon juice
- 1 tbsp water
Instructions:
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of a 9-inch springform pan to form a crust.
- Bake the crust for 10 minutes, then let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the vanilla extract and mix well.
- Add the eggs one at a time, mixing on low speed after each addition until just combined.
- Stir in the sour cream until fully incorporated.
- Gently fold in the raspberries and peach slices into the cheesecake batter.
3. Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Bake for 50-60 minutes, or until the center is just set (it should still jiggle slightly when shaken).
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually.
- Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
4. Prepare the Raspberry Peach Topping:
- In a small saucepan, combine the diced peaches, raspberries, sugar, cornstarch, lemon juice, and water.
- Cook over medium heat, stirring frequently, until the mixture thickens and the fruit breaks down (about 5-7 minutes).
- Remove from heat and let the topping cool to room temperature.
5. Assemble the Cheesecake:
- Once the cheesecake is chilled, spoon the cooled raspberry peach topping over the top.
- Spread it evenly across the cheesecake.
6. Serve:
- Slice and serve chilled. You can garnish with extra raspberries, peach slices, or whipped cream if desired.
Enjoy your creamy, fruity Raspberry Peach Cheesecake! The combination of tangy raspberries, sweet peaches, and luscious cheesecake is sure to impress.