Introduction

This Raspberry Peach Cheesecake is a delightful blend of creamy, fruity, and tangy flavors that perfectly capture the essence of summer. Featuring a buttery graham cracker crust, luscious mascarpone and cream cheese filling, roasted peaches, and a fresh raspberry sauce, it’s an impressive dessert that’s surprisingly easy to make.

The image shows a slice of cheesecake on a white plate with a crumbly golden brown crust at the bottom, a thick creamy pale yellow cheese layer in the middle, and a topping made of bright orange peach slices arranged neatly in a row. On top of the peaches, there are fresh red raspberries and two small green mint leaves. Bright red raspberry sauce is drizzled over the top and down the side of the cheesecake, pooling slightly on the white plate. More raspberries and mint leaves are scattered around the plate. The background features a white marbled texture softly blurred with warm colors from fruits behind the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cup ground graham crackers

8 tablespoons unsalted butter (melted and cooled)

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)

4 ripe peaches

¼ cup brown sugar

½ lemon (juiced)

10 oz raspberries (thawed or fresh)

1 ½ tablespoon freshly squeezed lemon juice

¼ cup sugar

½ cup fresh raspberries

Fresh mint leaves

Instructions

Step 1: Preheat your oven to 350°F. Line a 9-inch round cake pan or springform pan with parchment paper, covering both the bottom and sides.

Step 2: In a bowl, combine ground graham crackers with melted butter. Stir until the mixture resembles wet sand. Transfer it evenly into the prepared pan and firmly press into the bottom and sides using a spatula or the bottom of a glass.

Step 3: Bake the crust for 8-10 minutes, then set aside to cool. Reduce the oven temperature to 320°F.

Step 4: In a large bowl, beat cream cheese, mascarpone, sugar, lemon juice, lemon zest, and vanilla paste until smooth.

Step 5: Add eggs one at a time, beating well after each addition. Stir in the flour or cornstarch until no lumps remain.

Step 6: Pour the filling into the cooled crust and smooth the top. Bake for 55-60 minutes until set with a slightly jiggly center.

Step 7: Let the cheesecake cool for 2 hours, then refrigerate overnight.

Step 8: Prepare the peaches by washing, pitting, and slicing each into 3 to 4 slices per half. Preheat oven to 400°F.

Step 9: Toss peach slices with brown sugar and lemon juice on a parchment-lined baking sheet. Roast for 15-20 minutes, stirring halfway, until skins loosen. Let cool and peel off the skins.

Step 10: For the raspberry sauce, combine raspberries, sugar, and lemon juice in a saucepot. Cook until raspberries soften, then mash and simmer for about 8 minutes until slightly thickened.

Step 11: Strain the sauce through a fine mesh sieve to remove seeds and solids. Let cool completely.

Step 12: Assemble the cheesecake by arranging peach slices in overlapping circles on top, forming a flower pattern starting from the edge inward.

Step 13: Pour raspberry sauce over the peaches, then garnish with fresh raspberries and mint leaves.

Step 14: Slice and serve chilled for best flavor and texture.

Tips & Variations

Use cornstarch instead of flour for a gluten-free filling option.

Roast peaches until they are soft enough to easily peel, enhancing their natural sweetness and flavor.

For a more intense lemon flavor, add a little lemon zest to the raspberry sauce while cooking.

Fresh mint leaves add a wonderful aroma and a pop of color, but you can substitute with basil for a unique twist.

If peaches are out of season, substitute with nectarines or canned peaches drained well.

FAQs

Can I make this cheesecake ahead of time?

Yes, the cheesecake is ideal when made a day ahead to let the flavors meld and the texture set. Prepare, chill overnight, then add the fruit toppings just before serving.

What can I use instead of graham crackers for the crust?

You can substitute digestive biscuits or vanilla wafer cookies in equal amounts for the crust. Just crush them finely and mix with melted butter as directed.