Peach and Raspberry Cheesecake with a Butter Cookie Crust: A deliciously fruity and creamy dessert

This peach and raspberry cheesecake is the perfect combination of creamy richness and fruity freshness, all on a crunchy, buttery cookie crust. Made with a blend of fromage blanc and cream cheese, it’s light and tangy, while juicy peaches and tart raspberries add a burst of flavor to every bite. The creamy mascarpone and whipped cream filling gives the cake an extra layer of indulgence, making it a dessert that’s as impressive as it is delicious. Whether served for a special occasion or enjoyed on the weekend, this cheesecake is sure to be a hit.

Why you’ll love this recipe
You’ll love this cheesecake for its balance of textures and flavors. The crispy cookie crust contrasts beautifully with the creamy filling, which has just the right amount of tang from the fromage blanc and richness from the cream cheese. The fresh fruit adds a bright, juicy sweetness that perfectly complements the creamy base. It’s a light but still indulgent dessert, thanks to the mascarpone filling. This recipe is also versatile: you can easily change up the fruit depending on the season, making it a must-have any time of year.

Perfect opportunity
This cheesecake is perfect for any occasion where you want to impress your guests with a visually stunning and delicious dessert. It’s a great choice for dinner parties, summer get-togethers, or family celebrations like birthdays. The combination of fresh peaches and raspberries makes it an ideal dessert for the warmer months, but it’s versatile enough to be enjoyed year-round. Since it’s made ahead and refrigerated, it’s also a convenient option when you want to make something special without any last-minute hassle.

Decorating Tips
For a simple yet elegant presentation, slice some extra peaches and fan them over the top of the cake. Scatter a handful of fresh raspberries for a pop of colour. You can also lightly spoon the puréed peach mixture over the top for an extra fruity touch, creating a lovely contrast to the creamy mascarpone filling. For a bit of crunch and texture, sprinkle some crushed biscuit crumbs or flaked almonds over the top. A dusting of icing sugar before serving can give it a neat finish, making the cake even more appealing.

Ingredients for the crust:

• 250 g of crunchy biscuits
• 60 g melted butter

Ingredients for the filling:

• 250 g of fromage blanc
• 250 g cream cheese
• 1 vanilla pod (scrape out the seeds)
• 80 g sugar
• 2 eggs
• 15 g flour
• 100 ml whipping cream
• Fresh raspberries and peaches (unlimited)

Ingredients for the filling:

• 100 g mascarpone
• 100 ml whipped cream
• 20 g sugar
• 1 sachet of whipped cream stabilizing powder
• Fresh raspberries and 1 peach, sliced ​​and pureed

Instructions:

1. Prepare the crust:
   Crush the biscuits into fine crumbs and mix with the melted butter. Press the mixture evenly into the bottom of a 22 cm springform pan. Set aside.
2. Prepare the filling:
   In a large bowl, combine the fromage blanc, cream cheese, vanilla seeds and sugar. Mix briefly, just until well combined. Add the eggs, flour and whipping cream, stirring until smooth. Pour the mixture over the cookie crust, making sure the filling is evenly distributed.
3. Add the fruits:
   Gently press the fresh peach slices and raspberries into the filling, spacing them out evenly across the surface. They will bake into the cheesecake, adding bursts of fruity flavor.
4. Bake the cheesecake:
   Preheat your oven to 180°C with top and bottom heat. Place the cheesecake in the oven and immediately reduce the temperature to 120°C. Bake for 60 to 70 minutes, or until the cheesecake is cooked but still slightly wobbly in the centre. Remove from the oven and allow to cool completely before refrigerating.
5. Prepare the filling:
   In a bowl, combine the mascarpone, whipped cream, sugar and stabilizing powder. Beat until the mixture becomes thick and spreadable. Once the cheesecake has cooled, spread the filling evenly over the surface.
6. Decorate and serve:
   Decorate the cheesecake with fresh raspberries and peach slices. For an extra fruity touch, pour the peach puree on top. Refrigerate the cheesecake for at least 4 to 5 hours, or preferably overnight, to allow the flavors to blend.

Appreciate!