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
Scale
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.