Peach Perfect With Raspberry Drizzle Recipe
Recipe information
Make Peach Perfect With Raspberry Drizzle in just 8h . Peach Cheesecake Swirled with Peaches, Finished with Raspberry Sauce. (1450 cal)
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Ingredients
Crust
Peach Swirl
Filling
Raspberry Drizzle
Optional Topping
Crust
1. Prepare pan and preheat
Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch (23 cm) springform pan tightly in two layers of heavy-duty foil to prevent water seepage for a water bath. Lightly grease the bottom and sides or line the bottom with parchment paper.
2. Make crust
In a medium bowl combine 1.5 cups graham cracker crumbs and 2 tbs granulated sugar. Stir in 6 tbs melted unsalted butter until mixture resembles wet sand and holds together when pressed.
3. Form crust
Press the crumb mixture evenly into the bottom (and slightly up the sides, if desired) of the prepared springform pan using the bottom of a measuring cup for firm, even pressure. Bake crust for 8–10 minutes until set and aromatic. Remove from oven and cool slightly while preparing filling.
Peach Swirl
4. Cook peaches
In a small saucepan combine 2 cups sliced peaches, 2 tbs granulated sugar and 1 tbs lemon juice. Cook over medium heat for 6–8 minutes, stirring occasionally, until peaches soften and release liquid.
5. Thicken and cool
Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry and stir into the simmering peaches. Cook 1–2 more minutes until the mixture thickens slightly. Remove from heat and let cool to room temperature. Reserve about 1/3 cup of the peach mixture as chunkier pieces for topping/swirl; puree the remaining peaches until smooth (use a blender or immersion blender). Chill both portions if the filling is ready to be assembled.
Filling
6. Beat cream cheese
Place 680 g room-temperature cream cheese in a large mixing bowl. Beat at medium speed (stand mixer or hand mixer) until very smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.
7. Add sugar and flour
Add 1 cup granulated sugar and 2 tbs all-purpose flour to the softened cream cheese. Beat until incorporated and texture is smooth, about 1–2 minutes.
8. Incorporate eggs
Add the 3 large eggs one at a time, mixing on low speed after each addition just until combined — do not overmix. Scrape down the bowl between additions.
9. Finish filling
Mix in 0.5 cup sour cream, 0.25 cup heavy cream, 2 tsp vanilla extract and 1 tsp lemon zest. Blend on low-medium until the mixture is silky and uniform, about 30–45 seconds. If mixture looks too airy, mix only until smooth to avoid incorporating excess air.
10. Prepare peach puree ribbons
Spoon about 3/4 cup of the cooled peach puree into a small bowl; reserve the chunkier 1/3 cup peach pieces for additional texture in the swirl/top. Keep both at room temperature until ready to assemble.
Assembly & Bake
11. Assemble in pan
Pour about two-thirds of the cheesecake filling into the prepared crust and smooth the surface. Drop spoonfuls of the peach puree and a few of the reserved peach pieces evenly over the filling. Pour the remaining filling gently over and use a small offset spatula to even the surface.
12. Create swirl
Using a small knife or skewer, drag through the cheesecake top in a figure-eight or circular motion to create a marbled swirl with the peach puree and pieces. Do not over-swirl; you want visible peach ribbons and pockets.
13. Prepare water bath
Place the foil-wrapped springform pan in a large roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the springform pan—this creates an even, humid water bath to minimize cracks.
Chill & Serve
16. Refrigerate
Remove the cheesecake from the water bath and transfer to a wire rack. Run a thin knife around the edge of the springform to loosen if desired. Once at room temperature, refrigerate uncovered for at least 6 hours, preferably overnight, to fully set and develop flavor.
17. Release and slice
When ready to serve, remove the sides of the springform pan. For clean slices, dip a sharp knife in hot water, wipe dry, and slice the cheesecake, wiping the knife between cuts.
18. Add peach pieces
Spoon the reserved chunkier peach pieces over each slice or arrange on the whole cake before plating for a fresh peach finish.
Raspberry Drizzle
19. Cook raspberries
While the cheesecake chills (or up to 1 day ahead), combine 2 cups raspberries, 0.33 cup granulated sugar and 1 tbs lemon juice in a small saucepan with 2 tbs of the stated water. Cook over medium heat, mashing occasionally, until the raspberries break down and the mixture simmers, about 6–8 minutes.
20. Thicken and strain
Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Stir the slurry into the simmering raspberry mixture and cook 1–2 minutes until slightly thickened. For a smooth drizzle, pass the sauce through a fine-mesh sieve, pressing with a spatula to remove seeds; for a rustic sauce keep the seeds. If the sauce is too thick, thin with the remaining 1 tbs water to reach pouring consistency.
21. Cool and store
Cool the raspberry sauce to room temperature, then refrigerate until ready to drizzle. Sauce will thicken slightly as it chills; gently warm briefly to loosen before serving if necessary.
22. Finish slices
Just before serving, drizzle raspberry sauce over each cheesecake slice in a decorative pattern. Add a dollop of whipped cream if using.
Optional Topping
23. Serve with whipped cream
Pipe or dollop whipped cream around slices if desired and garnish with additional fresh peach slices or a few whole raspberries.
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