Raspberry & Peach Baked Cheesecake Recipe!

Hello lovelies,

If you’ve been around here a while, you may remember that back last year I found my love for making and baking baked cheesecakes!

I shared a couple of baked cheesecake recipes last year which not only did I fall in love with but you guys also. Therefore, when I realised that I hadn’t shared one baked cheesecake recipe with you at all this year, that had to change immediately. It’d be a crime to go through 2024 without at least one… right?

Whilst having a scroll through Pinterest one evening, I came across an image of a raspberry and peach cheesecake. It didn’t have no recipe attached to it, just a picture and it instantly caught my attention and got my creative juices flowing.

I just knew that the pairing of raspberry & peaches would be unbelievably yummy in a baked cheesecake. So, that’s when today’s recipe was born and boy, are you in for a treat with this cheesecake!

It’s creamy, sweet, fruity and is just an overall winner – need I say more.

So, if this baked cheesecake has caught your attention and got your salivary glands pumping, you know the drill. Keep on scrolling below and you’ll find the recipe.

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Category: Desert / Sweet Treat

Servings: 9-12 Squares

Prep Time: 15 Minutes

Bake Time: 35-40 Minutes

Refrigerating Time: 4 Hours

Overall Time: 4+ Hours

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Ingredients You Need For The Base:

• 300g Of Digestive Biscuits
• 3tbsp Of Light Brown Sugar
• 135g Of Salted Butter

Ingredients You Need For The Baked Cheesecake:

• 560g Of Full Fat Philadelphia Cream Cheese
• 120ml Of Sour Cream
• 200g Of Caster Sugar
• 2tbsp Of Cornflour
• 1tbsp Of Vanilla Bean Paste
• 2 Large Eggs
• 4tbsp Of Raspberry Jam
• 2 Peaches, Diced

Ingredients You Need For The Topping:

• 2 Peaches, Cut Into Slices
• 1 Punnet Of Raspberries

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How To Make The Base Of The Cheesecake:

• Firstly, gather together your equipment and ingredients, line the base and four sides of a loose-bottomed 9inch square cake tin and preheat the oven to 180C / 160C Fan / Gas Mark 4.
• Secondly, in a food processor, blitz the 300g of digestive biscuits until they resemble crumbs (the biscuits can also be crushed in a sandwich bag with a rolling pin if you don’t have a food processor).
• Next, empty the biscuit crumbs into a large bowl with 3tbsp of light brown sugar and mix to combine.
• In a microwaveable bowl, place 135g of salted butter and in 10 second blasts, blast the butter until it has completely melted into liquid.
• Add the melted butter into the large bowl with the biscuit crumbs and using a wooden spoon, mix the butter into the crumbs.
• Now, pour the butter biscuit mixture into your pre-lined cake tin and using a spatula, press the mixture down into the base of the tin, making sure it is levelled and evenly spread.
• Set to one side.

How To Make The Cheesecake Filling:

• Now that the base is made, it’s time to make the cheesecake filling.
• Place 560g of full fat cream cheese, 120ml of sour cream, 200g of caster sugar, 2tbsp of cornflour, 1tbsp of vanilla bean paste, zest of two lemons, 2 diced peaches and two large eggs into a large mixing bowl and mix together until smooth and combined.
• Pour the cheesecake filling over the biscuit base and give the filled tin a gentle shake to spread the filling out evenly.
• In a microwavable bowl, add 4tbsp of raspberry jam. Place into the microwave and in 10 second blasts, blasts the jam until it has loosened.
• Remove from the microwave once you’re happy with the consistency and dot the raspberry jam across the top of the cheesecake.
• Place the cheesecake into the oven and bake for 35-40 minutes (TIP: the cheesecake filling may still have a very slight wobble, that’s perfectly normal and doesn’t need to be cooked for longer).
• Once baked, remove from the oven and allow to cool on the side for one hour.
• When the hour of cooling is up, place into the fridge for at least 4 hours to chill.

How To Decorate:

• Finally, once the cheesecake has chilled, carefully remove from the tin and top with the peach slices and fresh raspberries.

That’s your Raspberry & Peach Baked Cheesecake prepared, baked, chilled and decorated, ready for you to enjoy!

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Notes:

• Store in the refrigerator for up to 3 days or in an airtight container in the fridge for up to 5 days.

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One thing I truly love about this recipe isn’t just how beautifully the flavours work with one another BUT how ridiculously quick and easy it is to make, bake and decorate.

Oh, and the fact it’s the perfect desert to share with loved ones this summer!

This recipe has reignited my love for baked cheesecake, so you may or may not be seeing a couple more recipes popping up throughout the year… you’ll just have to wait and see *wink wink*.

Let me know in the comments below if you make this baked cheesecake yourself and if you do, what your thoughts are on it. are you a baked cheesecake lover? Doesn’t the raspberries and peaches complement the creamy cheesecake perfectly?

Sending you all tons of love & hugs as always,

Elle xo