RECIPE
Ingredients
For the Crust
2 cups graham cracker or digestive biscuit crumbs
6 tbsp melted butter
2 tbsp sugar (optional)
For the Cheesecake Filling
24 oz (680 g) cream cheese, softened
1 cup sugar
1 cup sour cream
3 large eggs
1 tsp vanilla extract
1 tbsp lemon juice
1 cup diced peaches (fresh or canned, drained)
1 cup raspberries (fresh or frozen)
For the Peach Raspberry Sauce
1 cup peaches (diced)
1 cup raspberries
¼ cup sugar
1 tbsp lemon juice
1 tbsp cornstarch + 1 tbsp water
For Decoration
Peach slices
Fresh raspberries
Whipped cream (optional)
Instructions
- Make the Sauce
Add peaches, raspberries, sugar, and lemon juice to a saucepan.
Cook 5–7 minutes until juicy.
Add cornstarch slurry; cook until thick.
Let cool completely.
- Make the Crust
Mix crumbs + melted butter + sugar.
Press firmly into a springform pan.
Bake 10 minutes at 350°F / 175°C.
Cool.
- Make the Cheesecake Filling
Beat cream cheese + sugar until smooth.
Mix in sour cream, vanilla, and lemon juice.
Add eggs one by one.
Fold in peaches and raspberries gently.
Pour filling over the crust.
- Bake
Bake at 300°F / 150°C for 55–70 minutes.
Center should have a slight jiggle.
Cool fully, then chill 6 hours or overnight.
- Decorate
Top with the peach raspberry sauce, peach slices, raspberries, and whipped cream if desired.