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Raspberry Peach Cheesecake

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This Raspberry Peach Cheesecake combines a buttery graham cracker crust, creamy mascarpone–cream cheese filling, sweet roasted peaches, and a tangy raspberry sauce. A stunning summer dessert that’s rich, fruity, and perfect for entertaining.

Ingredients

  • For the crust:
  • 1 ½ cups ground graham crackers
  • 6 tbsp unsalted butter, melted and cooled
  • For the filling:
  • 16 oz cream cheese, room temperature
  • 8 oz mascarpone cheese, room temperature
  • ¾ cup sugar
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla paste (or extract)
  • 3 large eggs
  • 2 tbsp flour or cornstarch
  • For the peaches:
  • 3 ripe but firm peaches, sliced
  • 2 tbsp brown sugar
  • 1 tsp lemon juice
  • For the raspberry sauce:
  • 1 ½ cups raspberries (fresh or thawed)
  • 1 tbsp lemon juice
  • 2–3 tbsp sugar
  • For garnish:
  • Fresh raspberries
  • Fresh mint leaves

Instructions

  1. Make the crust: Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment. Mix graham cracker crumbs with butter until texture resembles wet sand. Press into bottom and sides of pan. Bake 8–10 minutes; cool. Lower oven to 320°F (160°C).
  2. Make the filling: Beat cream cheese, mascarpone, sugar, lemon juice, zest, and vanilla until smooth. Add eggs one at a time, mixing after each. Stir in flour until no lumps remain. Pour over crust; smooth top.
  3. Bake: Bake 55–60 minutes, until edges are set and center jiggles slightly. Cool 2 hours; refrigerate overnight.
  4. Roast the peaches: Preheat oven to 400°F (200°C). Toss peaches with brown sugar and lemon juice; roast 15–20 minutes, stirring halfway. Cool and peel skins.
  5. Make the raspberry sauce: Cook raspberries with sugar and lemon juice until soft. Mash, simmer to reduce slightly, and strain through a fine sieve. Cool completely.
  6. Assemble: Arrange peaches on cheesecake in a flower pattern. Drizzle with raspberry sauce; garnish with raspberries and mint.

Notes

  • Swap peaches for nectarines, plums, or a mix of stone fruits.
  • Mix strawberries into raspberry sauce for extra sweetness.
  • For a no-bake version, use toppings over a chilled no-bake cheesecake base.
  • Freeze cheesecake without fruit topping for up to 1 month.

Nutrition

Find it online: https://cookedbymaya.com/raspberry-peach-cheesecake/