Description
A luscious fusion of juicy peaches, tangy raspberries, and velvety cheesecake — pure summer in every bite.
Ingredients
Scale
- 8 oz cream cheese
- 2 fresh peaches, sliced
- 1 cup fresh raspberries
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 3/4 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Whipped cream (for garnish)
Instructions
- Mix graham cracker crumbs with melted butter and press into a springform pan; bake crust for 10 minutes.
- Beat cream cheese, sugar, eggs, vanilla, and lemon juice until smooth and creamy.
- Pour half the batter over the crust, layer in sliced peaches and raspberries.
- Add remaining batter and swirl gently with a knife to create the fruit pattern.
- Bake at 325°F for about 60 minutes until set but slightly jiggly in the center.
- Cool completely, then refrigerate at least 4 hours (overnight is best).
- Top with whipped cream, peach slices, raspberries, and a drizzle of peach syrup before serving.
Notes
- For best results, use ripe peaches and fresh raspberries.
- Chilling the cheesecake overnight enhances the flavors.
- Feel free to adjust the sweetness by adding more or less sugar.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg