Delve into the essence of summer with our enticing Peach Raspberry Cheesecake, a divine combination of juicy peaches and tart raspberries layered within a creamy, luxurious filling. Perfect for any occasion, this dessert not only captivates with its vibrant flavors but also with its elegant presentation, making it a favorite for both the eye and the palate. Follow this easy-to-master recipe to bring a slice of summer bliss to your table.
Benefits
This Peach Raspberry Cheesecake isn’t just a treat for your taste buds—it’s packed with the goodness of fruits. Peaches provide dietary fiber and vitamins A and C, while raspberries add antioxidants and additional fiber. This dessert is a healthier alternative to many store-bought options, allowing you to indulge while still getting some nutritional benefits.
Recipe
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 peach, sliced
- 1/2 cup fresh raspberries
- Whipped cream, for garnish
Directions:
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a springform pan and chill.
- Beat cream cheese, 1 cup sugar, and vanilla extract until smooth. Add eggs one at a time, then mix in sour cream.
- Pour half of the batter over the crust, add a layer of sliced peaches and raspberries, and top with remaining batter.
- Bake at 325°F (163°C) for 55 minutes. Turn off the oven and let the cheesecake sit for 1 hour with the door closed.
- Chill for at least 4 hours. Serve with whipped cream and garnish with peach slices and raspberries.
Notes:
- Prep Time: 20 minutes | Cooking Time: 55 minutes | Cooling Time: 5 hours | Total Time: 6 hours 15 minutes
- Kcal: 490 kcal per slice | Servings: 12 slices
Nutritional Breakdown (per slice):
- Calories: 490 kcal
- Carbohydrates: 38 g
- Protein: 7 g
- Fat: 34 g
- Saturated Fat: 19 g
- Polyunsaturated Fat: 1.5 g
- Monounsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Cholesterol: 150 mg
- Sodium: 340 mg
- Potassium: 170 mg
- Fiber: 1 g
- Sugar: 28 g
- Vitamin A: 20% of DV
- Vitamin C: 15% of DV
- Calcium: 8% of DV
- Iron: 5% of DV
Conclusion
The Peach Raspberry Cheesecake combines delicious flavors with a touch of nutritional benefit, making it the perfect dessert for those seeking a sweet treat without overindulgence. Its creamy texture and rich taste ensure it’s a hit at any gathering, while the vibrant layers of fruit add a fresh, summery twist.
FAQs
- Can I use frozen fruits instead of fresh? Yes, you can use frozen peaches and raspberries, but thaw and drain them well to avoid excess moisture.
- How long can I store the cheesecake? Properly covered, the cheesecake can be refrigerated for up to 4 days.
- Can I make this cheesecake gluten-free? Absolutely! Just substitute the graham cracker crumbs with your favorite gluten-free biscuits.
- Is this cheesecake freezer-friendly? Yes, it freezes well for up to 2 months. Thaw overnight in the refrigerator before serving.
Peach Raspberry Cheesecake: Summery Dessert Recipe
Description
Delve into the essence of summer with our enticing Peach Raspberry Cheesecake, a divine combination of juicy peaches and tart raspberries layered within a creamy, luxurious filling. Perfect for any occasion, this dessert not only captivates with its vibrant flavors but also with its elegant presentation, making it a favorite for both the eye and the palate. Follow this easy-to-master recipe to bring a slice of summer bliss to your table.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 peach, sliced
- 1/2 cup fresh raspberries
- Whipped cream, for garnish
Instructions
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a springform pan and chill.
- Beat cream cheese, 1 cup sugar, and vanilla extract until smooth. Add eggs one at a time, then mix in sour cream.
- Pour half of the batter over the crust, add a layer of sliced peaches and raspberries, and top with remaining batter.
- Bake at 325°F (163°C) for 55 minutes. Turn off the oven and let the cheesecake sit for 1 hour with the door closed.
- Chill for at least 4 hours. Serve with whipped cream and garnish with peach slices and raspberries.
