Peach Raspberry Cheesecake Recipe
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Peach Raspberry Cheesecake Recipe

Author: Petro


  • 1 stick = 100 g butter
  • 8 oz = 200 g butter biscuits
  • 7 tablespoons canned peach syrup
  • 21 oz = 600g soft cheese
  • 4 oz = 100 g powdered sugar
  • 2 tsp vanilla extract
  • 10 oz = 300 ml heavy cream
  • 4 oz canned peaches diced into small/medium chunks

For the raspberry sauce

  • 16 oz = 450 g fresh raspberry
  • 1 cup sugar
  • 2 tablespoons canned peach syrup

For decor:

  • 9 oz canned peaches wedged
  • white and milk chocolate as desired - optional

You will also need:

  • 8 " removable bottom cake pan
  • baking paper
  • food processor
  • spatula


  • Line the base and sides of a removable bottom cake pan with baking paper
  • Put the biscuits in a food processor (for finer crumbs) or a plastic food bag and crush to crumbs using a rolling pin
  • In a small saucepan, melt the butter and mix with the peach syrup over medium heat then pour over the crushed/crumbled biscuits..
  • Tip into the prepared cake pan and press down firmly with a tablespoon to create an even base. Chill while you prepare the filling.
  • Put the soft cheese, powdered sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over the peach chunks. Using a spatula, fold in with just a few folds.
  • Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a tablespoon or spatula. Leave to set in the fridge for at least 3 hours or overnight.
  • In a food processor, blitz raspberries, sieve, remove the seeds and add sugar. Add the canned peach juice and boil until the sauce gets the desired consistency.
  • Bring the cheesecake out and remove the sides of the cake pan. Slip the cheesecake onto a serving plate, removing the lining paper and base. Arrange the peach wedges in circles over the cheesecake, dribble over some raspberry sauce and sprinkle chocolate flakes.
  • Serve cold. Keep the cake in the fridge for up to 2 days.