Description
This Peach and Raspberry Cheesecake is a luscious dessert combining a crunchy vanilla wafer crust with a smooth cream cheese filling accented by fresh peaches and raspberries. Topped with a whipped cream and cream cheese topping mixed with raspberry and powdered sugar, this cheesecake offers a fruity twist on a classic favorite, perfect for gatherings and celebrations.
Ingredients
Scale
Crust
- 2 cups vanilla wafers, crushed
- 3 tbsp brown sugar
- 4 tbsp unsalted butter, melted
Filling
- 32 oz cream cheese, room temperature
- 1½ cups granulated sugar
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- 4 tbsp sour cream
- 3 large eggs
- 2 cups peeled and chopped peaches (fresh, canned, or frozen), reserve 1 cup for topping
- 2 cups raspberries, reserve 1 cup for topping
- ½ cup granulated sugar, divided (for fruit)
- ¼ tsp raspberry extract (optional)
Topping
- 1½ cups heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the crust: Using a fork, combine the crushed vanilla wafers, brown sugar, and melted butter until the mixture has a texture similar to wet sand, ensuring the crumbs are evenly coated.
- Prepare the pan: Line the bottom of a cheesecake pan with a cut circle of parchment paper and lightly spray the sides with non-stick cooking spray to prevent sticking.
- Press the crust: Firmly press the cookie crumb mixture into the bottom of the pan and about ¼ inch up the sides to form an even crust layer.
- Set the crust: Place the crust in the freezer to firm up while you prepare the filling.
- Prepare the fruit topping: Toss the reserved peaches and raspberries with half of the ½ cup granulated sugar and raspberry extract if using, then set aside to macerate and release their juices, enhancing flavors for the topping.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Add the granulated sugar, vanilla extract, and flour; mix thoroughly. Blend in the sour cream, then add eggs one at a time, mixing on low speed after each until just combined. Gently fold in the remaining chopped peaches and raspberries.
- Bake the cheesecake: Pour the filling over the chilled crust, smoothing the top. Bake in a preheated oven at 325°F (163°C) for approximately 50 minutes or until the center is almost set but still slightly jiggly.
- Cool the cheesecake: Once baked, remove from oven and let cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
- Prepare the topping: Whip the heavy cream in a chilled bowl until soft peaks form. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until combined.
- Decorate the cheesecake: Spread the whipped topping evenly over the chilled cheesecake. Arrange the macerated peaches and raspberries on top for an attractive and flavorful finish.
Notes
- Ensure all cream cheese is at room temperature to prevent lumps in the filling.
- Macerating the fruit topping helps to intensify its flavor and soften the texture.
- Use parchment paper in the pan for easy removal of the cheesecake after baking.
- Chilling the crust before filling helps maintain its structure during baking.
- Allow the cheesecake to cool gradually to prevent cracking.
- For a denser texture, avoid overbeating the eggs into the filling.
- This cheesecake can be made a day ahead; keep refrigerated until serving.
