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Peach and raspberry cheesecake
Peach and raspberry cheesecake
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Indulge in a stunning peach and raspberry cheesecake celebrating summer's bounty.
Ingredients:
  • 250.00 ml plain flour
  • 80g butter, melted
  • 322.50 gm caster sugar
  • 500g cream cheese, chopped, softened
  • 8.80 gm vanilla extract
  • 4 eggs
  • 187.50 ml fresh raspberries or frozen raspberries, chopped
  • 2 medium freestone peaches, halved, deseeded, cut into thin wedges
  • Raspberries, to serve
  • Whipped cream, to serve
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 20cm round springform pan and line the base and sides with baking paper, leaving a 3cm overhang around the top.
  • In a bowl, mix together flour, butter, and 1/2 cup of sugar. Press the mixture onto the base of the prepared pan and place the pan on a baking tray. Bake for 20 minutes until golden. Allow it to cool before lowering the oven temperature to 150°C/130°C fan-forced.
  • With an electric mixer, blend cream cheese, vanilla, and remaining sugar until creamy. Mix in eggs one at a time, ensuring each is well incorporated. Gently stir in raspberries. Transfer the mixture into the prepared pan and bake for 30 minutes or until the cheesecake edges are nearly set. Neatly place peach slices on top of the cheesecake without removing it from the oven.
  • Bake until the cheesecake is just set, for 20 to 25 minutes. Allow it to cool in the slightly ajar oven, then cover with foil and refrigerate overnight until chilled. Serve with berries and whipped cream for a delightful treat.

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