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Raspberry Peach Cheesecake Recipe

Raspberry Peach Cheesecake Recipe
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5 from 27 reviews

Indulge in the delightful flavors of this Raspberry Peach Cheesecake, featuring a buttery graham cracker crust, a velvety mascarpone-cream cheese filling, and a luscious topping of roasted peaches, homemade raspberry sauce, and fresh raspberries.

Ingredients

For the crust:

  • 1 ¾ cup ground graham crackers
  • 8 tablespoons unsalted butter, melted and cooled

For the filling:

  • 16 oz cream cheese, room temperature
  • 10 oz mascarpone cheese, room temperature
  • 1 ¼ cup sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 lemon, zest
  • 1 ½ teaspoon vanilla paste
  • 3 large eggs
  • 3 tablespoons flour or cornstarch

For the peaches:

  • 4 ripe peaches
  • ¼ cup brown sugar
  • ½ lemon, juiced

For the raspberry sauce:

  • 10 oz raspberries, thawed or fresh
  • 1 ½ tablespoon freshly squeezed lemon juice
  • ¼ cup sugar

      • Garnish:

      • ½ cup fresh raspberries
      • Fresh mint leaves

Instructions

  1. Make the crust: Preheat the oven to 350°F. Line a 9-inch round cake pan with parchment paper. Combine graham crackers and melted butter, press into the pan, and bake for 8-10 minutes.
  2. Make the filling: Beat cream cheese, mascarpone, sugar, lemon juice, lemon zest, and vanilla. Add eggs and flour, then pour into the crust and bake at 320°F for 55-60 minutes.
  3. Prepare the peaches: Slice peaches, toss with brown sugar and lemon juice, roast at 400°F for 15-20 minutes, then cool and peel.
  4. Make the raspberry sauce: Cook raspberries, sugar, and lemon juice until tender, then strain the mixture.
  5. Assemble the cake: Top the cheesecake with peaches in a flower pattern, pour raspberry sauce over them, and garnish with fresh raspberries and mint leaves. Slice and serve.

Notes

  • To make ground graham crackers, use a food processor or a rolling pin in a ziplock bag.
  • Use firm ripe peaches for the best texture.
  • Ensure ingredients are at room temperature before baking.
  • Sift flour for a smooth filling.
  • Vanilla extract can be substituted for vanilla paste.
  • No water bath is needed for this cheesecake.
  • Allow the cheesecake to cool in the oven to prevent temperature shock.

Nutrition

Find it online: https://bitezly.com/raspberry-peach-cheesecake-recipe/