This peach and raspberry cheesecake is the perfect combination of creamy richness and fruity freshness, all atop a crunchy, buttery cookie crust. Made with a blend of quark and cream cheese, it’s light and tangy, while the juicy peaches and tart raspberries add a burst of flavor in every bite. The smooth mascarpone and whipped cream topping gives the cake an extra layer of indulgence, making it a dessert that is as impressive as it is delicious. Whether served for a special occasion or enjoyed on a 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 crisp cookie crust contrasts beautifully with the creamy filling, which has just the right amount of tang from the quark and richness from the cream cheese. The fresh fruit adds a bright, juicy sweetness that perfectly complements the creamy base. It’s a dessert that feels light but is still indulgent, thanks to the mascarpone topping. This recipe is also versatile—you can easily switch up the fruit depending on the season, making it a go-to for any time of year.
Perfect Occasion
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 gatherings, or family celebrations like birthdays. The combination of fresh peaches and raspberries makes it an ideal dessert for warmer months, but it’s versatile enough to be enjoyed year-round. Since it’s made in advance and chilled, it’s also a convenient option for when you want to prepare something special without last-minute fuss.
Decoration Tips
For a simple yet elegant presentation, slice additional peaches and arrange them in a fan shape on top of the cake. Scatter a handful of fresh raspberries around for a pop of color. You can also lightly drizzle the pureed peach mixture over the top for an extra fruity touch, creating a beautiful contrast against the creamy mascarpone topping. For a bit of crunch and texture, sprinkle some crushed cookie crumbs or sliced almonds over the top. A dusting of powdered sugar before serving can give it a polished finish, making the cake even more inviting.
Ingredients for the Crust:
- 250 g crunchy biscuits
- 60 g melted butter
Ingredients for the Filling:
- 250 g quark
- 250 g cream cheese
- 1 vanilla bean (scrape out the seeds)
- 80 g sugar
- 2 eggs
- 15 g flour
- 100 ml whipping cream
- Fresh raspberries and peaches (as much as you like)
Ingredients for the Topping:
- 100 g mascarpone
- 100 ml whipped cream
- 20 g sugar
- 1 packet of stabilizing powder for whipped cream
- Fresh raspberries and 1 peach, sliced and pureed
Instructions:
- 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. - Make the Filling:
In a large bowl, combine the quark, cream cheese, vanilla seeds, and sugar. Mix briefly, just until combined. Add the eggs, flour, and whipping cream, stirring until smooth. Pour the mixture over the biscuit crust, ensuring the filling is evenly distributed. - Add the Fruit:
Gently press fresh peach slices and raspberries into the filling, spacing them throughout the surface. These will bake into the cheesecake, adding bursts of fruity flavor. - Bake the Cheesecake:
Preheat your oven to 180°C with top and bottom heat. Place the cheesecake in the oven and immediately lower the temperature to 120°C. Bake for 60-70 minutes, or until the cheesecake is set but still slightly jiggly in the center. Remove from the oven and allow it to cool completely before refrigerating. - Prepare the Topping:
In a mixing 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 topping evenly over the surface. - Decorate and Serve:
Decorate the cheesecake with fresh raspberries and peach slices. For an extra fruity touch, drizzle the peach puree over the top. Refrigerate the cheesecake for at least 4-5 hours, or preferably overnight, to allow the flavors to meld.
Enjoy!
