Raspberry Peach Cheesecake

This Raspberry Peach Cheesecake is made with a graham cracker crust, a mascarpone-cream cheese filling, and topped with roasted peaches, homemade raspberry sauce, and fresh raspberries.

Ingredients · Servings 8

1 ¾ cup ground graham crackers
8 tablespoons unsalted butter (melted and cooled)
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 large eggs
3 tablespoons flour (or cornstarch)
4 ripe peaches
¼ cup brown sugar
½ lemon (juiced)
10 oz raspberries (thawed or fresh)
1 ½ tablespoon freshly squeezed lemon juice
¼ cup sugar
½ cup fresh raspberries
Fresh mint leaves

Method · 1 h 25 min

Preheat your oven to 350°F. Line a 9-inch round cake pan or springform pan with parchment paper, covering both the bottom and sides.
Add ground Graham crackers to a bowl with melted butter. Stir until well combined. The mixture should resemble wet sand. Transfer the mixture into the prepared cake pan. Distribute evenly with a spatula and then press firmly, bottom and sides. You can use a glass or a measuring cup for this.
Bake the crust for 8-10 minutes, then set aside to cool while you prepare the filling. Reduce oven temperature to 320°F.
Add cream cheese, mascarpone cheese, sugar, lemon juice, lemon zest, and vanilla paste to a large bowl.
Beat with a handheld or stand mixer. Add eggs, one at a time, beating well after each addition. Finally, stir in the flour, making sure there are no lumps.
Pour the prepared filling into the baked crust and smooth the top.
Bake the cheesecake for 55-60 minutes. The cake should be set, with a jiggly center.
Let the cake cool for 2 hours, then refrigerate overnight.
Wash your peaches, remove the pits, and cut them into slices (3 to 4 slices per peach half).
Preheat your oven to 400°F.
Toss the peaches with brown sugar and lemon juice on a parchment paper-lined baking sheet.
Roast the peaches for 15-20 minutes, stirring halfway through. The skin should start to come off easily. Let the peaches cool, then peel the skin.
Add thawed or fresh raspberries into a saucepot. Add sugar and lemon juice. Cook until the raspberries are tender.. Mash the raspberries with the back of your spoon and cook, stirring, for 8 minutes or until the sauce is slightly reduced.
Strain the raspberries through a fine mesh sieve. Make sure to push the raspberries with the back of your spoon or spatula, so there are no juices left.
Set the sauce aside to cool down completely.
Top your cheesecake with peaches, creating a “flower” pattern on top. Start by adding peaches from the edges, in a round pattern. They can overlap slightly. Go in circles until you have used all the peaches. If there are any leftovers, you can serve them along with the cake or just puree them for some extra sauce.
Pour the raspberry sauce over the peaches and finally top with fresh raspberries and mint leaves.
Slice the cake and serve.

The Best Summer Cheesecake

This easy raspberry peach cheesecake has been inspired by my classic raspberry swirl cheesecake. Made with the best summer produce-fresh peaches and berries-it's my new go-to summer dessert. You can make it ahead, and it's perfect for hot weather, holidays, or even as an afternoon snack. Make sure to try my other cheesecake recipes like this salted caramel cheesecake, luscious carrot cake cheesecake, and no-bake ricotta cheesecake.

Why You'll Love Raspberry Peach Cheesecake

So creamy: I combine mascarpone cheese with cream cheese for an even richer, silkier texture.
Yellow peaches: Instead of just slicing raw peaches, I roast them with brown sugar and lemon juice. Roasting brings out this caramelized, jammy flavor that really makes the peaches shine.
Raspberries: I don't just throw on some fresh raspberries-I make a quick raspberry sauce, strained so that it's super smooth.
You get bakery-level presentation by arranging the roasted peaches in a flower pattern. It's way easier than it looks and seriously wows everyone.