Discover this creamy Peach Raspberry Cheesecake, a delightful dessert that combines the sweetness of peaches and the tartness of raspberries.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:60 minutes
Total Time:4 hours 20 minutes
Yield:Serves 10 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 cup fresh peaches, diced
1 cup fresh raspberries
2 tablespoons cornstarch
Instructions
Preheat the oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined and press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and vanilla extract, mixing until well combined.
Add the eggs one at a time, mixing well after each addition. Then, add the sour cream and mix until smooth.
Gently fold in the diced peaches and raspberries, being careful not to break the berries.
Sprinkle the cornstarch over the mixture and fold it in gently to help stabilize the cheesecake.
Pour the cheesecake batter over the cooled crust in the springform pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.
Remove from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.
Notes
For a more intense peach flavor, add a few tablespoons of peach preserves to the batter before baking.
You can substitute the fresh fruit with other berries or fruits like strawberries or blueberries for a different flavor profile.