Hello, dear readers! Today, I’m thrilled to share a recipe that’s close to my heart – the Peach Raspberry Cheesecake. Perfect for any special occasion, this dish combines the sweet, juicy flavors of summer fruits with classic cheesecake techniques to create a culinary masterpiece that’s sure to impress.
Introduction
Prepare to delight your senses with this stunning Peach Raspberry Cheesecake, a perfect treat for any summer gathering. This recipe combines the juicy sweetness of peaches with the tartness of raspberries in a creamy cheesecake that is not only easy to make but also visually appealing and incredibly delicious.
Ingredients
Fo r the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake:
- 2 cups cream cheese, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Peach Raspberry Swirl:
- 1/2 cup peach jam
- 1/2 cup raspberry jam
- Fresh peach slices and raspberries for garnish
F or the Topping:
- 1 cup whipped cream
- Powdered sugar for dusting
Directions
- Prepare the Base: Preheat the oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan and bake for 10 minutes.
- Cook the Main Ingredients: Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla and sour cream. Pour half of the cream cheese mixture over the crust, arrange sliced peaches, then pour the remaining mixture.
- Final Assembly: Warm peach and raspberry jams separately, then dollop onto the cheesecake. Use a toothpick to create swirls. Bake for 40 minutes. Turn off the oven, leave the door closed, and let sit for another hour. Chill for at least 4 hours.
- Garnish: Top with whipped cream, fresh peach slices, raspberries, and a dusting of powdered sugar before serving.
Nutritional Information (per serving)
- Calories: 410
- Carbohydrates: 33 g
- Protein: 6 g
- Fat: 29 g
- Saturated Fat: 16 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 10 g
- Trans Fat: 0 g
- Cholesterol: 105 mg
- Sodium: 310 mg
- Potassium: 150 mg
- Fiber: 1 g
- Sugar: 23 g
- Vitamin A: 20%
- Vitamin C: 5%
- Calcium: 6%
- Iron: 8%
Additional Information
- Prep Time: 30 minutes
- Cooking Time: 50 minutes
- Total Time: 5 hours 20 minutes
- Kcal: 410 per slice
- Servings: 12 slices
Substitutions/Variations
- For a lighter version: Use light cream cheese instead of full-fat and a low-fat sour cream.
- Fruit variations: Substitute peach and raspberry jams with blueberry or strawberry jams to explore different flavor profiles.
Frequently Asked Questions
Can I make this dish ahead of time? Yes! Prepare the cheesecake a day ahead and keep it refrigerated to enhance the flavors and texture.
How do I store leftovers? Cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.
Storage Instructions
- Refrigerate: Store in an airtight container to maintain freshness for up to 5 days.
- Freeze: This cheesecake can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
More Relevant Recipes
Thank you for joining me in the kitchen today! Dive into the creation of this Peach Raspberry Cheesecake and enjoy the symphony of flavors that it brings to your dining table. Whether you’re celebrating a special occasion or just spicing up a weekday meal, this recipe promises satisfaction and a burst of flavors.
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Peach Raspberry Cheesecake Recipe for Summer
Description
Hello, dear readers! Today, I’m thrilled to share a recipe that’s close to my heart – the Peach Raspberry Cheesecake. Perfect for any special occasion, this dish combines the sweet, juicy flavors of summer fruits with classic cheesecake techniques to create a culinary masterpiece that’s sure to impress.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake:
- 2 cups cream cheese, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Peach Raspberry Swirl:
- 1/2 cup peach jam
- 1/2 cup raspberry jam
- Fresh peach slices and raspberries for garnish
For the Topping:
- 1 cup whipped cream
- Powdered sugar for dusting
Instructions
- Prepare the Base: Preheat the oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan and bake for 10 minutes.
- Cook the Main Ingredients: Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla and sour cream. Pour half of the cream cheese mixture over the crust, arrange sliced peaches, then pour the remaining mixture.
- Final Assembly: Warm peach and raspberry jams separately, then dollop onto the cheesecake. Use a toothpick to create swirls. Bake for 40 minutes. Turn off the oven, leave the door closed, and let sit for another hour. Chill for at least 4 hours.
- Garnish: Top with whipped cream, fresh peach slices, raspberries, and a dusting of powdered sugar before serving.
Notes
- For a lighter version: Use light cream cheese instead of full-fat and a low-fat sour cream.
- Fruit variations: Substitute peach and raspberry jams with blueberry or strawberry jams to explore different flavor profiles.
