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Creamy Peach Raspberry Cheesecake Recipe

Creamy Peach Raspberry Cheesecake Recipe
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★★★★★

4.9 from 17 reviews

This Creamy Peach Raspberry Cheesecake combines a luscious, smooth cream cheese filling with a buttery graham cracker crust, topped with fresh peach slices and a layer of sweet raspberry jam. Finished with fresh raspberries and a drizzle of white chocolate, this dessert is the perfect fruity and creamy treat for any occasion, especially during the summer season.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted

Filling

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 cup heavy cream

Topping

  • 2 peaches, thinly sliced
  • 1/2 cup raspberry jam
  • Fresh raspberries for garnish
  • White chocolate for drizzling

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (165°C). In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted unsalted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and let it cool while you prepare the filling.
  2. Make the filling: In a large mixing bowl, beat the softened cream cheese and 1 cup sugar together until the mixture is smooth and creamy, free of lumps. Add the vanilla extract and mix well to combine all flavors thoroughly.
  3. Add eggs and dairy: Incorporate the eggs one at a time into the cream cheese mixture, beating well after adding each egg to ensure a smooth consistency. Next, mix in the sour cream followed by the heavy cream until everything is fully combined and silky.
  4. Bake the cheesecake: Pour the creamy filling over the cooled crust in the springform pan, smoothing the top gently. Bake in the preheated oven for 60 to 70 minutes, or until the center is set but still slightly jiggly and the edges turn a light golden brown. After baking, let the cheesecake cool at room temperature for 1 hour, then refrigerate it for at least 4 hours or preferably overnight to fully set.
  5. Add fruit topping: Once the cheesecake is completely chilled and firm, spread a thin layer of raspberry jam evenly over the surface. Arrange the thinly sliced peaches in a decorative pattern atop the jam layer to create an attractive presentation.
  6. Garnish and serve: Decorate the peach-topped cheesecake with fresh raspberries scattered on top. Melt some white chocolate and drizzle it lightly over the entire cake for an elegant finish. Chill the decorated cheesecake for an additional 30 minutes before slicing and serving. Enjoy your delicious and creamy peach raspberry cheesecake!

Notes

  • Use full-fat cream cheese and heavy cream for the creamiest texture.
  • Make sure the cream cheese is softened to avoid lumps in the filling.
  • Allow the cheesecake to cool and chill thoroughly to ensure it sets perfectly.
  • Alternatively, fresh peach slices can be substituted or complemented with canned peaches if fresh are not available.
  • To prevent cracking, avoid overbaking and consider using a water bath for even heat distribution if desired.
  • White chocolate drizzle can be replaced with dark or milk chocolate according to preference.

Nutrition

Keywords: Creamy Peach Raspberry Cheesecake, summer dessert, fruit cheesecake, baked cheesecake, raspberry jam topping, fresh peach dessert, white chocolate drizzle

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