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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 contemporary raspberries.
Why You will 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 contemporary 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 manner simpler than it appears and critically wows everybody.
You will Want These Components:
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 contemporary raspberries.
Components
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 contemporary
- 1 ½ tablespoon freshly squeezed lemon juice
- ¼ cup sugar
Garnish:
- ½ cup contemporary raspberries
- Recent mint leaves
Stop your display from going darkish
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, protecting 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 utilize a glass or a measuring cup for this.
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Bake the crust for 8-10 minutes, then put aside to chill when 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, one after the other, 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 heart.
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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. 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 contemporary raspberries right into a saucepot. Add sugar and lemon juice. Prepare 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 diminished.
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Pressure the raspberries by a fantastic mesh sieve. Ensure 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 utterly.
Assemble the cake:
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High your cheesecake with peaches, making a “flower” sample on prime. Begin by including peaches from the perimeters, in a spherical sample. They’ll overlap barely. Go in circles till you’ve got 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 additional sauce.
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Pour the raspberry sauce over the peaches and eventually prime with contemporary raspberries and mint leaves.
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Slice the cake and serve.
Notes
- Learn how to make floor graham crackers: add your graham crackers right into a meals processor and blitz a couple of occasions. When you should not have 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 out to be mushy. Additionally, keep away from unripe peaches, as it’s exhausting to take away the pit from these.
- Room temp components: Earlier than baking, make sure that your cheese and eggs are at room temperature. This may assist mix them higher.
- The best manner so as to add flour into the filling is by sifting it. This manner, you’ll keep away from any lumps.
- Vanilla: When you should not have vanilla paste, you should use vanilla extract.
- No water tub required: There is no such thing as a want so as to add any water across the cake throughout the baking. We bake the cake on a low warmth, so it won’t crack.
- Learn how to inform when your cheesecake is completed: The superbly baked cheesecake ought to have a jiggly heart. Additionally, 1 inch from the border will lose its gloss, so it’s one other indicator. Even when the cheesecake might look unbaked, simply give it a while to relaxation. It’ll set.
- To keep away from temperature shock, depart the cake to chill within the oven with the oven doorways partially open.
Vitamin
Vitamin Data
Raspberry Peach Cheesecake
Quantity per Serving
% Day by day Worth*
* P.c Day by day Values are primarily based on a 2000 calorie food plan.
Vitamin Disclaimer:
The dietary info on this web site is simply an estimate and is supplied for comfort and as a courtesy solely. The accuracy of the dietary info for any recipe on this web site just isn't assured. It shouldn't be used as an alternative to knowledgeable nutritionist’s recommendation.
Learn how to Make Raspberry Peach Cheesecake (Step-by-Step Photographs)
- 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 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 one after the other, 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 mushy, about 8 minutes. Mash, then pressure out seeds for a easy sauce. Cool utterly.
- Assemble: Organize peaches in a flower sample on prime of the cheesecake. Drizzle with raspberry sauce, then add contemporary raspberries and mint. Slice and serve!
Storage, Reheating, Freezing, & Make-Forward Suggestions
- Storage: Retailer leftovers tightly coated within the fridge for as much as 4 days. The fruit topping retains every thing moist.
- Reheating: No reheating wanted—this cheesecake is finest served chilled, straight from the fridge.
- Freezing: You possibly can freeze slices (with out the contemporary 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 upfront and saved refrigerated till meeting.
