Raspberry Peach Cheesecake

Here’s a recipe for Raspberry Peach Cheesecake, a creamy and luscious cheesecake featuring the sweet, tart flavors of raspberries and peaches. This dessert is perfect for summer or any occasion that calls for a fruity twist on classic cheesecake.

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Raspberry Peach Cheesecake

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ¼ cup 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
• 1 cup sour cream
• ½ cup heavy cream
• 1 cup fresh or frozen raspberries
• 1 cup fresh or frozen peaches, chopped

For the Raspberry Peach Topping:

• 1 cup fresh raspberries
• 1 cup fresh peaches, chopped
• 3 tbsp granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• ½ cup water

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Instructions

1. Prepare the Crust:

1. Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined.
3. Press the crumb mixture into the bottom of the springform pan to form an even crust.
4. Bake the crust for 10-12 minutes, or until golden brown. Remove from the oven and allow it to cool completely.

2. Prepare the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This will take about 3-4 minutes.
2. Add the vanilla extract and mix until combined.
3. Beat in the eggs, one at a time, mixing well after each addition.
4. Add the sour cream and heavy cream, and mix until smooth and creamy.
5. Gently fold in the raspberries and peaches until evenly distributed. If you prefer a smoother texture, you can blend the fruit before adding it to the batter.
6. Pour the cheesecake mixture into the cooled crust and smooth the top with a spatula.

3. Bake the Cheesecake:

1. Place the cheesecake in the oven and bake for 55-65 minutes, or until the edges are set, but the center is still slightly jiggly.
2. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
3. Afterward, remove the cheesecake from the oven and allow it to cool completely at room temperature.
4. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to let it set.

4. Make the Raspberry Peach Topping:

1. In a medium saucepan, combine the raspberries, peaches, sugar, and lemon juice. Stir over medium heat until the fruit begins to release its juices.
2. In a small bowl, mix the cornstarch with water to make a slurry. Slowly add the slurry to the fruit mixture, stirring continuously.
3. Bring the mixture to a simmer and cook for 2-3 minutes, or until it thickens into a syrupy consistency.
4. Remove from heat and allow the topping to cool completely.

5. Assemble the Cheesecake:

1. Once the cheesecake has set, spoon the raspberry peach topping over the cheesecake, spreading it evenly across the top.
2. Serve chilled and enjoy!

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Tips for Success:

• If you’re using frozen raspberries and peaches, be sure to thaw and drain them well before using to prevent excess moisture in the cheesecake.
• For a smoother topping, you can blend the fruit mixture before adding it to the cheesecake.
• This cheesecake can be made ahead of time and stored in the refrigerator for up to 3-4 days.

This Raspberry Peach Cheesecake is a beautiful, fruity twist on a classic favorite, combining the creamy richness of cheesecake with the vibrant flavors of fresh raspberries and peaches. Perfect for any special occasion!