Description
Silky smooth peach and raspberry cheesecake delight promises a luxurious dessert experience that blends summer’s sweetest fruits. Creamy cheesecake layers mingle with fresh raspberries and ripe peaches, inviting you to savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 500 grams (17.6 ounces) cream cheese
- 200 grams (7.1 ounces) sugar
- 3 large eggs
- 200 grams (7.1 ounces) fresh peaches
- 150 grams (5.3 ounces) fresh raspberries
Crust Ingredients:
- 200 grams (7.1 ounces) graham cracker crumbs
- 100 grams (3.5 ounces) unsalted butter
Topping and Flavoring Ingredients:
- 1 teaspoon vanilla extract
- 1 lemon zest
- 2 tablespoons peach jam
- 1 tablespoon water
Instructions
- Prepare a 9-inch springform pan by lightly greasing and preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs with melted butter, then firmly press the mixture into the pan’s base to create a compact crust.
- Using an electric mixer, whip cream cheese and sugar until achieving a silky, uniform consistency.
- Incorporate eggs individually, mixing thoroughly after each addition to ensure a smooth batter.
- Gently fold in vanilla extract and lemon zest, blending carefully to distribute flavors evenly.
- Delicately integrate diced peaches and raspberries into the cheesecake mixture, maintaining an even distribution.
- Transfer the mixture onto the prepared crust, using a spatula to create an even, smooth surface.
- Bake for 50-60 minutes until the center appears slightly set but still slightly jiggly.
- Turn off the oven, leaving the door slightly open, and allow the cheesecake to cool gradually inside for one hour.
- Prepare a light glaze by warming peach jam with water over low heat, stirring until achieving a smooth consistency.
- Allow the glaze to cool momentarily, then gently coat raspberries in the mixture.
- Once the cheesecake has completely cooled, artfully arrange glazed raspberries on top.
- Refrigerate for a minimum of 4 hours or overnight to set completely before serving.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing and easier blending with other ingredients.
- Avoid overmixing the batter to prevent cracks forming during baking, which can happen when too much air is incorporated.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs to maintain the crust’s texture and flavor.
- If fresh peaches aren’t in season, frozen fruit works perfectly – just thaw and pat dry before adding to the cheesecake mixture to prevent excess moisture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400 kcal
- Sugar: 22 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg