Description
Creamy peach raspberry cheesecake delights senses with luscious layers of tangy fruit and velvety cream cheese. Summer’s sweetest dessert promises indulgence that will transport you to a blissful culinary paradise.
Ingredients
Scale
Cheesecake Base:
- 200 g / 7 oz graham crackers
- 100 g / 3.5 oz unsalted butter
- 3 tbsp granulated sugar
Cheesecake Filling:
- 680 g / 24 oz cream cheese
- 200 g / 7 oz granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 120 ml / 4 fl oz sour cream
Fruit Topping:
- 250 g / 8.8 oz fresh peaches
- 200 g / 7 oz fresh raspberries
- 50 g / 1.8 oz granulated sugar
- 2 tbsp lemon juice
Optional Garnish:
- Whipped cream
- Fresh mint leaves
Instructions
- Preheat the oven to 325°F (165°C) and prepare a 9-inch springform pan by lightly greasing the sides.
- Crush graham crackers into fine crumbs using a food processor or rolling pin, creating a uniform texture.
- Melt butter and combine with graham cracker crumbs and sugar, mixing until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan, creating an even, compact base.
- Beat cream cheese in a large mixer bowl until smooth and creamy, ensuring no lumps remain.
- Gradually incorporate sugar into the cream cheese, mixing until fully integrated and silky.
- Add eggs one at a time, mixing thoroughly after each addition to maintain a consistent batter.
- Fold in vanilla extract and sour cream, gently blending until the filling is uniform and glossy.
- Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Bake for 55-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- While cooling, prepare the fruit topping by dicing peaches and combining with raspberries, sugar, and lemon juice.
- After the cheesecake reaches room temperature, refrigerate for at least 4 hours or overnight.
- Before serving, spoon the macerated fruit topping over the chilled cheesecake.
- Optionally garnish with dollops of whipped cream and fresh mint leaves for an elegant presentation.
Notes
- Prevent Cracking: Avoid overbaking by removing the cheesecake when the center is slightly wobbly, ensuring a smooth, crack-free surface.
- Smooth Crust Technique: Press graham cracker mixture firmly and evenly, using the bottom of a measuring cup to create a compact, uniform base.
- Room Temperature Ingredients: Bring cream cheese, eggs, and sour cream to room temperature beforehand for a silky, lump-free batter that blends seamlessly.
- Dietary Adaptations: Swap graham crackers for gluten-free alternatives and use lactose-free cream cheese to accommodate different dietary needs.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 35 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg