Peach Raspberry Cheesecake: A Delicious & Easy Recipe

Peach Raspberry Cheesecake: just the name alone conjures images of summer sunshine and creamy indulgence, doesn’t it? Imagine sinking your fork into a slice of heaven, where the tangy sweetness of raspberries dances with the juicy, mellow flavor of ripe peaches, all nestled atop a luxuriously smooth cheesecake. This isn’t just dessert; it’s an experience!

While cheesecake itself has a history stretching back to ancient Greece, the addition of fruit like peaches and raspberries is a more modern innovation, reflecting our desire to celebrate seasonal bounty and add a burst of freshness to classic flavors. Think of it as a culinary love letter to summer, perfect for picnics, barbecues, or simply a well-deserved treat on a warm evening.

People adore this Peach Raspberry Cheesecake for so many reasons. The creamy texture is undeniably satisfying, and the combination of sweet and tart flavors is simply irresistible. But beyond the taste, it’s also a visually stunning dessert, with its vibrant colors and elegant presentation. Whether you’re a seasoned baker or just starting out, this recipe is surprisingly easy to follow, making it a guaranteed crowd-pleaser. So, are you ready to create a show-stopping dessert that will have everyone begging for more? Let’s get baking!

this Recipe

Ingredients:

• For the Crust:
• 1 ½ cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• ¼ cup granulated sugar
• ¼ teaspoon ground cinnamon
• For the Cheesecake Filling:
• 3 (8 ounce) packages cream cheese, softened
• 1 ½ cups granulated sugar
• ½ cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 cup fresh or frozen raspberries
• 1 cup peeled and diced fresh peaches
• For the Peach Raspberry Swirl:
• ½ cup fresh or frozen raspberries
• ½ cup peeled and diced fresh peaches
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• Optional Topping:
• Fresh raspberries
• Sliced peaches
• Whipped cream

Preparing the Graham Cracker Crust

1. Combine the dry ingredients: In a medium bowl, I like to start by mixing together the graham cracker crumbs, granulated sugar, and ground cinnamon. This ensures that the cinnamon is evenly distributed throughout the crust, giving it a lovely warm flavor.
2. Add the melted butter: Pour the melted butter into the bowl with the dry ingredients. Use a fork or your fingers to mix everything together until the crumbs are evenly moistened and resemble wet sand. This is crucial for the crust to hold its shape.
3. Press the crust into the pan: Transfer the graham cracker mixture to a 9-inch springform pan. Press the crumbs firmly and evenly onto the bottom of the pan. I find that using the bottom of a measuring cup helps to create a smooth and compact crust. You can also press the crumbs slightly up the sides of the pan if you prefer a higher crust.
4. Pre-bake the crust (optional): For a sturdier crust, you can pre-bake it in a preheated oven at 350°F (175°C) for about 8-10 minutes. This helps to set the crust and prevent it from becoming soggy. Let the crust cool completely before adding the cheesecake filling. If you skip this step, just make sure the crust is well-compacted.

Making the Cheesecake Filling

1. Cream the cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This is a very important step, as lumps in the cream cheese can affect the texture of the final cheesecake. Gradually add the granulated sugar and continue to beat until the mixture is light and fluffy. I usually beat it for about 3-5 minutes.
2. Incorporate the sour cream: Add the sour cream to the cream cheese mixture and beat until just combined. Sour cream adds a lovely tang and richness to the cheesecake. Be careful not to overmix at this stage, as overmixing can incorporate too much air and cause the cheesecake to crack.
3. Add the eggs: Add the eggs one at a time, beating well after each addition. Again, be careful not to overmix. Overmixing after adding the eggs can lead to a tough cheesecake.
4. Flavor with extracts: Stir in the vanilla extract and almond extract. The almond extract adds a subtle nutty flavor that complements the peaches and raspberries beautifully.
5. Gently fold in the fruit: Gently fold in the fresh or frozen raspberries and diced peaches. Be careful not to overmix, as this can cause the fruit to bleed and discolor the cheesecake filling. I like to use a rubber spatula for this step to ensure that the fruit is evenly distributed without being crushed.

Creating the Peach Raspberry Swirl

1. Combine the swirl ingredients: In a small saucepan, combine the raspberries, diced peaches, granulated sugar, and lemon juice. The lemon juice helps to brighten the flavors and prevent the fruit from becoming too sweet.
2. Cook the fruit mixture: Cook the mixture over medium heat, stirring occasionally, until the fruit has softened and the mixture has thickened slightly. This usually takes about 5-7 minutes.
3. Cool the swirl: Remove the saucepan from the heat and let the peach raspberry swirl cool slightly before using. This will prevent it from melting the cheesecake filling.

Assembling and Baking the Cheesecake

1. Pour the cheesecake filling: Pour the cheesecake filling over the prepared graham cracker crust in the springform pan. Smooth the top with a spatula.
2. Add the peach raspberry swirl: Drop spoonfuls of the cooled peach raspberry swirl over the top of the cheesecake filling. Use a knife or skewer to gently swirl the fruit mixture into the cheesecake filling, creating a marbled effect. Be careful not to over-swirl, as this can muddy the colors.
3. Bake the cheesecake: Bake the cheesecake in a preheated oven at 325°F (160°C) for 60-75 minutes, or until the edges are set but the center still has a slight jiggle. A water bath is highly recommended to prevent cracking. To create a water bath, wrap the bottom of the springform pan tightly in aluminum foil to prevent water from seeping in. Place the wrapped pan in a larger roasting pan and add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan.
4. Cool the cheesecake: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This allows the cheesecake to cool gradually and prevents it from cracking. After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature.
5. Chill the cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This allows the cheesecake to set completely and develop its flavors.

Serving the Peach Raspberry Cheesecake

1. Remove from the springform pan: Once the cheesecake is thoroughly chilled, carefully remove it from the springform pan. Run a thin knife around the edge of the cheesecake to loosen it from the pan before releasing the sides.
2. Garnish (optional): Garnish the cheesecake with fresh raspberries, sliced peaches, and whipped cream, if desired.
3. Slice and serve: Slice the cheesecake with a sharp knife and serve chilled. Enjoy! I find that wiping the knife clean between slices helps to create neat and even cuts.

Tips for the Perfect Cheesecake

• Use room temperature ingredients: Make sure your cream cheese, sour cream, and eggs are at room temperature before you start. This will help them to blend together smoothly and prevent lumps in the cheesecake filling.
• Don’t overmix: Overmixing the cheesecake filling can incorporate too much air and cause the cheesecake to crack. Mix until just combined.
• Use a water bath: A water bath helps to keep the cheesecake moist and prevents it from cracking. If you don’t have a roasting pan large enough to hold the springform pan, you can place a pan of hot water on the rack below the cheesecake.
• Cool the cheesecake slowly: Cooling the cheesecake slowly in the oven with the door ajar helps to prevent it from cracking.
• Chill the cheesecake thoroughly: Chilling the cheesecake for at least 6 hours, or preferably overnight, allows it to set completely and develop its flavors.

Variations

• Different fruits: You can substitute other fruits for the peaches and raspberries, such as blueberries, strawberries, or blackberries.
• Different extracts: You can experiment with different extracts, such as lemon extract or orange extract.
• Chocolate crust: You can use chocolate graham crackers to make a chocolate crust.
• Add a crumb topping: You can add a crumb topping to the cheesecake before baking.

Conclusion:

This Peach Raspberry Cheesecake isn’t just a dessert; it’s a celebration of summer flavors, a symphony of textures, and a guaranteed crowd-pleaser. From the buttery, crumbly graham cracker crust to the creamy, tangy cheesecake filling swirled with sweet peach and tart raspberry, every bite is an explosion of deliciousness. I truly believe this recipe is a must-try for anyone who loves cheesecake, fruit, or simply wants to impress their friends and family with a show-stopping dessert.

But what truly sets this cheesecake apart is its versatility. While I’ve presented it with a classic graham cracker crust, feel free to experiment! A shortbread crust would add a delightful buttery note, or you could even try a chocolate cookie crust for a richer, more decadent experience. For the fruit swirl, don’t be afraid to get creative. If peaches and raspberries aren’t your thing, try blueberries and lemon zest for a bright and refreshing twist, or perhaps strawberries and a hint of balsamic glaze for a sophisticated touch. You could even use a combination of different stone fruits like plums, nectarines, and cherries. The possibilities are endless!

Serving suggestions? Oh, I have plenty! A dollop of freshly whipped cream is always a welcome addition, adding a light and airy counterpoint to the richness of the cheesecake. A sprinkle of toasted almonds or pecans would provide a satisfying crunch. And for a truly indulgent experience, drizzle a warm caramel sauce over the top. For a lighter touch, consider serving it with a scoop of vanilla bean ice cream or a simple fruit compote. This Peach Raspberry Cheesecake is also fantastic on its own, allowing the flavors to truly shine.

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. The combination of the creamy cheesecake, the sweet peaches, and the tart raspberries is simply irresistible. It’s the perfect dessert for a summer barbecue, a special occasion, or even just a weeknight treat.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a masterpiece. I promise, the effort is well worth it. And once you’ve tasted the magic of this Peach Raspberry Cheesecake, you’ll be making it again and again.

I’m so excited for you to try this recipe! Once you do, please, please, please share your experience with me! Did you make any variations? Did you encounter any challenges? What did your friends and family think? I’m eager to hear all about your cheesecake adventures. Leave a comment below, tag me on social media, or send me an email. I can’t wait to see your creations and hear your feedback. Happy baking!