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This Raspberry Peach Cheesecake is made with a graham cracker crust, a mascarpone-cream cheese filling, and topped with roasted peaches, home made raspberry sauce, and recent raspberries.
Why You may Love Raspberry Peach Cheesecake
- So creamy: I mix mascarpone cheese with cream cheese for an excellent richer, silkier texture.
- Yellow peaches: As an alternative of simply slicing uncooked peaches, I roast them with brown sugar and lemon juice. Roasting brings out this caramelized, jammy taste that basically makes the peaches shine.
- Raspberries: I don’t simply throw on some recent raspberries—I make a fast raspberry sauce, strained in order that it is tremendous easy.
- You get bakery-level presentation by arranging the roasted peaches in a flower sample. It’s method simpler than it appears to be like and severely wows everybody.
You may Want These Elements:
Raspberry Peach Cheesecake
This Raspberry Peach Cheesecake is made with a graham cracker crust, a mascarpone-cream cheese filling, and topped with roasted peaches, home made raspberry sauce, and recent raspberries.
Elements
For the crust:
- 1 ¾ cup floor 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 giant 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 recent
- 1 ½ tablespoon freshly squeezed lemon juice
- ¼ cup sugar
Garnish:
- ½ cup recent raspberries
- Recent mint leaves
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Directions
Make the crust:
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Preheat your oven to 350°F. Line a 9-inch spherical cake pan or springform pan with parchment paper, overlaying each the underside and sides.
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Add floor Graham crackers to a bowl with melted butter. Stir till properly mixed. The combination ought to resemble moist sand. Switch the combination into the ready cake pan. Distribute evenly with a spatula after which press firmly, backside and sides. You should use a glass or a measuring cup for this.
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Bake the crust for 8-10 minutes, then put aside to chill whilst you put together the filling. Cut back oven temperature to 320°F.
Make the filling:
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Add cream cheese, mascarpone cheese, sugar, lemon juice, lemon zest, and vanilla paste to a big bowl.
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Beat with a handheld or stand mixer. Add eggs, separately, beating properly after every addition. Lastly, stir within the flour, ensuring there are not any lumps.
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Pour the ready filling into the baked crust and easy the highest.
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Bake the cheesecake for 55-60 minutes. The cake ought to be set, with a jiggly middle.
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Let the cake cool for two hours, then refrigerate in a single day.
Put together the peaches:
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Wash your peaches, take away the pits, and reduce them into slices (3 to 4 slices per peach half).
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Preheat your oven to 400°F.
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Toss the peaches with brown sugar and lemon juice on a parchment paper-lined baking sheet.
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Roast the peaches for 15-20 minutes, stirring midway by way of. The pores and skin ought to begin to come off simply. Let the peaches cool, then peel the pores and skin.
Put together the raspberry sauce:
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Add thawed or recent raspberries right into a saucepot. Add sugar and lemon juice. Cook dinner till the raspberries are tender.. Mash the raspberries with the again of your spoon and prepare dinner, stirring, for 8 minutes or till the sauce is barely lowered.
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Pressure the raspberries by way of a nice mesh sieve. Be certain that to push the raspberries with the again of your spoon or spatula, so there are not any juices left.
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Set the sauce apart to chill down fully.
Assemble the cake:
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Prime your cheesecake with peaches, making a “flower” sample on prime. Begin by including peaches from the sides, in a spherical sample. They’ll overlap barely. Go in circles till you will have used all of the peaches. If there are any leftovers, you possibly can serve them together with the cake or simply puree them for some further sauce.
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Pour the raspberry sauce over the peaches and at last prime with recent raspberries and mint leaves.
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Slice the cake and serve.
Notes
- The best way to make floor graham crackers: add your graham crackers right into a meals processor and blitz a number of occasions. If you happen to do not need a meals processor, place the graham crackers in a zipper lock bag and simply go over them with a rolling pin.
- Use agency ripe peaches: Don’t go along with overripe, as they may turn into mushy. Additionally, keep away from unripe peaches, as it’s exhausting to take away the pit from these.
- Room temp elements: Earlier than baking, be sure that your cheese and eggs are at room temperature. This can assist mix them higher.
- The best method so as to add flour into the filling is by sifting it. This fashion, you’ll keep away from any lumps.
- Vanilla: If you happen to do not need vanilla paste, you need to use vanilla extract.
- No water tub required: There is no such thing as a want so as to add any water across the cake through the baking. We bake the cake on a low warmth, so it is not going to crack.
- The best way to inform when your cheesecake is finished: The superbly baked cheesecake ought to have a jiggly middle. Additionally, 1 inch from the border will lose its gloss, so it’s one other indicator. Even when the cheesecake could look unbaked, simply give it a while to relaxation. It would set.
- To keep away from temperature shock, go away the cake to chill within the oven with the oven doorways partially open.
Vitamin
Vitamin Data
Raspberry Peach Cheesecake
Quantity per Serving
% Each day Worth*
* P.c Each day Values are based mostly on a 2000 calorie weight-reduction plan.
Vitamin Disclaimer:
The dietary data on this web site is barely an estimate and is supplied for comfort and as a courtesy solely. The accuracy of the dietary data for any recipe on this web site just isn’t assured. It shouldn’t be used as an alternative choice to an expert nutritionist’s recommendation.
The best way to Make Raspberry Peach Cheesecake (Step-by-Step Pictures)
- Make the crust: Preheat oven to 350°F and line a 9-inch pan with parchment. Combine graham cracker crumbs and melted butter till it appears to be like like moist sand, then press firmly into the pan. Bake 8–10 minutes, then cool. Decrease oven to 320°F.
- Make the filling: Beat cream cheese, mascarpone, sugar, lemon juice and zest, and vanilla till easy. Add eggs separately, then combine in flour. Pour over crust and easy the highest. Bake 55–60 minutes till simply set. Cool 2 hours, then chill in a single day.
- Roast the peaches: Slice peaches and toss with brown sugar and lemon juice. Unfold on a lined baking sheet and roast at 400°F for 15–20 minutes, stirring midway. Let cool, then peel.
- Make raspberry sauce: Simmer raspberries with sugar and lemon juice till smooth, about 8 minutes. Mash, then pressure out seeds for a easy sauce. Cool fully.
- Assemble: Prepare peaches in a flower sample on prime of the cheesecake. Drizzle with raspberry sauce, then add recent raspberries and mint. Slice and serve!
Storage, Reheating, Freezing, & Make-Forward Ideas
- Storage: Retailer leftovers tightly coated within the fridge for as much as 4 days. The fruit topping retains every part moist.
- Reheating: No reheating wanted—this cheesecake is finest served chilled, straight from the fridge.
- Freezing: You possibly can freeze slices (with out the recent raspberry/mint topping) wrapped tightly in plastic and foil for as much as 2 months. Thaw in a single day within the fridge, then garnish earlier than serving.
- Make-Forward: I all the time make the cheesecake base a day forward—it wants that chill time to arrange. The roasted peaches and raspberry sauce may also be prepped a day or two prematurely and saved refrigerated till meeting.
