Peach Raspberry Cheesecake

Peach Raspberry Cheesecake

 “This Peach Raspberry Cheesecake is the perfect balance of fruity, creamy, and irresistibly refreshing — every bite tastes like summer in a slice.”

Ingredients

• For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp melted butter

• For the Cheesecake Filling:

• 900 g (2 lbs) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs (room temp)
• 2 tsp vanilla extract
• 2 tbsp cornstarch or 2 tbsp flour
• 1 tbsp lemon juice (optional)

• For the Peach–Raspberry Swirl:

• 1 cup peaches (fresh or frozen), diced
• 1 cup raspberries (fresh or frozen)
• ¼ cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch

• For Topping (Optional):

• Fresh peach slices
• Raspberries
• Whipped cream

Instructions

1. Make the Swirl

In a saucepan, add peaches, raspberries, sugar, lemon juice, and cornstarch.

Cook on medium heat for 5–7 minutes until thick and jammy.

Blend slightly (optional) and cool.

2. Prepare the Crust

Preheat oven to 325°F / 160°C.

Mix graham crumbs, sugar, and melted butter.

Press firmly into a 9-inch springform pan.

Bake for 10 minutes, then cool.

3. Make the Filling

Beat cream cheese until smooth.

Add sugar and mix until creamy.

Add sour cream, vanilla, and lemon juice.

Add eggs one at a time on LOW speed.

Mix in cornstarch.

Do NOT overmix.

4. Assemble

Pour cheesecake filling into crust.

Spoon the peach–raspberry mixture on top in dollops.

Swirl gently with a knife for a marbled effect.

5. Bake

Wrap the pan in foil for a water bath (optional).

Bake 55–70 minutes, until edges set but center jiggles.

Turn off oven, crack the door, and let sit 1 hour.

6. Chill

Cool completely.

Refrigerate at least 6 hours or overnight.

7. Serve

Top with fresh peaches, raspberries, and whipped cream.

Slice and enjoy the fruity, creamy perfection!