Raspberry Peach Cheesecake

This Raspberry Peach Cheesecake is made with a graham cracker crust, a mascarpone-cream cheese filling, and topped with roasted peaches, homemade raspberry sauce, and fresh raspberries.

Course Dessert

Cuisine American

Keyword peach cheesecake, peach raspberry cheesecake

Prep Time 30

Cook Time 55

Total Time 1 25

Servings slices

Calories 814kcal

Author Julia

Ingredients

For the crust:

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

For the 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

For the peaches:

4 ripe peaches
¼ cup brown sugar
½ lemon juiced

For the 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

US Customary - Metric

Instructions

Make the crust:

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.
Add ground Graham crackers to a bowl with melted butter. Stir until well combined. The mixture should resemble wet sand. Transfer the mixture into the prepared cake pan. Distribute evenly with a spatula and then press firmly, bottom and sides. You can use a glass or a measuring cup for this.
Bake the crust for 8-10 minutes, then set aside to cool while you prepare the filling. Reduce oven temperature to 320°F.

Make the filling:

Add cream cheese, mascarpone cheese, sugar, lemon juice, lemon zest, and vanilla paste to a large bowl.
Beat with a handheld or stand mixer. Add eggs, one at a time, beating well after each addition. Finally, stir in the flour, making sure there are no lumps.
Pour the prepared filling into the baked crust and smooth the top.
Bake the cheesecake for 55-60 minutes. The cake should be set, with a jiggly center.
Let the cake cool for 2 hours, then refrigerate overnight.

Prepare the peaches:

Wash your peaches, remove the pits, and cut them into slices (3 to 4 slices per peach half).
Preheat your oven to 400°F.
Toss the peaches with brown sugar and lemon juice on a parchment paper-lined baking sheet.
Roast the peaches for 15-20 minutes, stirring halfway through. The skin should start to come off easily. Let the peaches cool, then peel the skin.

Prepare the raspberry sauce:

Add thawed or fresh raspberries into a saucepot. Add sugar and lemon juice. Cook until the raspberries are tender.. Mash the raspberries with the back of your spoon and cook, stirring, for 8 minutes or until the sauce is slightly reduced.
Strain the raspberries through a fine mesh sieve. Make sure to push the raspberries with the back of your spoon or spatula, so there are no juices left.
Set the sauce aside to cool down completely.

Assemble the cake:

Top your cheesecake with peaches, creating a “flower” pattern on top. Start by adding peaches from the edges, in a round pattern. They can overlap slightly. Go in circles until you have used all the peaches. If there are any leftovers, you can serve them along with the cake or just puree them for some extra sauce.
Pour the raspberry sauce over the peaches and finally top with fresh raspberries and mint leaves.
Slice the cake and serve.

Notes

How to make ground graham crackers: add your graham crackers into a food processor and blitz a few times. If you do not have a food processor, place the graham crackers in a zip lock bag and just go over them with a rolling pin.
Use firm ripe peaches: Do not go with overripe, as they will become mushy. Also, avoid unripe peaches, as it is hard to remove the pit from these.
Room temp ingredients: Before baking, make sure your cheese and eggs are at room temperature. This will help blend them better.
The ideal way to add flour into the filling is by sifting it. This way, you will avoid any lumps.
Vanilla: If you do not have vanilla paste, you can use vanilla extract.
No water bath required: There is no need to add any water around the cake during the baking. We bake the cake on a low heat, so it will not crack.
How to tell when your cheesecake is done: The perfectly baked cheesecake should have a jiggly center. Also, 1 inch from the border will lose its gloss, so it is another indicator. Even if the cheesecake may look unbaked, just give it some time to rest. It will set.
To avoid temperature shock, leave the cake to cool in the oven with the oven doors partially open.

Nutrition