Description

This Raspberry Peach Cheesecake is a luscious and creamy dessert combining a buttery graham cracker crust with a rich cream cheese and mascarpone filling. Topped with roasted peaches and a vibrant homemade raspberry sauce, it offers a perfect balance of sweet, tangy, and fruity flavors. The cheesecake is baked to perfection with a smooth, slightly jiggly center, chilled overnight, and garnished with fresh raspberries and mint leaves for a stunning presentation.

Ingredients

Scale

Crust

1 ¾ cup ground graham crackers
8 tablespoons unsalted butter (melted and cooled)

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)

Peaches

4 ripe peaches
¼ cup brown sugar
½ lemon (juiced)

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

Make the crust: Preheat your oven to 350°F and line a 9-inch round cake pan or springform pan with parchment paper, covering both the bottom and sides. Combine ground graham crackers with melted butter until the mixture resembles wet sand. Evenly press this mixture into the bottom and up the sides of the prepared pan. Bake the crust for 8-10 minutes, then set aside to cool. Reduce oven temperature to 320°F.
Prepare the filling: In a large bowl, beat together cream cheese, mascarpone cheese, sugar, lemon juice, lemon zest, and vanilla paste until smooth. Add eggs one at a time, beating well after each addition. Stir in flour or cornstarch, ensuring no lumps remain.
Assemble and bake cheesecake: Pour the filling over the cooled crust and smooth the top. Bake at 320°F for 55-60 minutes until the cake is set but the center jiggles slightly. Allow to cool for 2 hours and then refrigerate overnight for best texture.
Prepare roasted peaches: Wash and pit peaches, slicing each peach into 3 to 4 slices per half. Toss the peach slices with brown sugar and lemon juice on a parchment-lined baking sheet. Roast at 400°F for 15-20 minutes, stirring halfway through until the skin loosens. Let cool, then peel off the skin.
Make raspberry sauce: In a saucepot, combine raspberries with sugar and lemon juice. Cook until raspberries soften, then mash and continue cooking for about 8 minutes until sauce reduces slightly. Strain through a fine mesh sieve, pressing to extract all juices. Cool the sauce completely.
Assemble the cheesecake: Arrange roasted peaches on top of the chilled cheesecake in a flower-like circular pattern starting from the edges. Pour the cooled raspberry sauce over the peaches, then garnish with fresh raspberries and mint leaves. Slice and serve.

Notes

Ensure cream cheese and mascarpone are at room temperature to avoid lumps in the filling.
Peeling the peaches after roasting makes them tender and enhances the texture.
The raspberry sauce can be made ahead and refrigerated; bring to room temperature before using.
For best results, chill the cheesecake overnight to fully set the filling.
If you prefer a gluten-free option, substitute graham crackers with gluten-free crackers for the crust.
Use fresh lemons for a vibrant lemon flavor in the filling and peach topping.

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Raspberry Peach Cheesecake, Baked Cheesecake, Fruit Topped Cheesecake, Summer Dessert, Roasted Peaches, Homemade Raspberry Sauce