Description
A silky cheesecake layered with juicy peaches, raspberry swirls, and clouds of whipped cream for the ultimate fruity indulgence.
Ingredients
Scale
- 16 oz cream cheese, softened
- 2 fresh peaches, sliced
- 1 cup fresh raspberries
- 1 1/2 cups graham cracker crumbs
- 3/4 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1/2 cup butter, melted
- Whipped cream for topping
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs with melted butter and press into a springform pan.
- Beat cream cheese and sugar until smooth, then blend in eggs, vanilla, and sour cream.
- Pour half of the batter into the crust. Swirl in a raspberry puree, add peach slices, and pour remaining batter.
- Add more raspberry puree on top and gently swirl with a knife for a marbled look.
- Bake for 1 hour until the center is set but slightly jiggly.
- Cool completely, then refrigerate for at least 4 hours or overnight.
- Top with whipped cream, peach slices, raspberries, and a drizzle of raspberry sauce 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: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg