Raspberry Peach Swirl Cheesecake
Serves 1230 mins prep60 mins cook
A delicious Raspberry Peach Swirl Cheesecake topped with a fresh raspberry and peach compote, perfect for any holiday. Made with cream cheese, graham cracker crust, and a delightful fruit preserves swirl.
0 servings
What you need
Instructions
Step 1: Preheat your oven to 325°F (163°C). Step 2: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan to form the crust. Step 3: In another bowl, beat the cream cheese until smooth. Add in granulated sugar and cornstarch, mixing until well combined. Step 4: Add eggs one at a time, mixing well after each addition. Then add sour cream, heavy cream, vanilla, lemon juice, and rose water, blending until smooth. Step 5: Gently fold in raspberry and peach preserves. Step 6: Pour the cheesecake filling over the crust in the springform pan. Step 7: Bake for 60 minutes or until the center is set but still slightly jiggly. Step 8: Remove from oven and let cool completely. Refrigerate for at least 4 hours before serving. Step 9: For the compote, combine raspberries, peaches, sugar, and water in a saucepan. Cook over medium heat until the mixture thickens. Step 10: Top the cheesecake with the fruit compote before serving.View original recipe