Next, while the crust is cooling, I work on the cheesecake filling. In another mixing bowl, I beat the softened cream cheese until it’s smooth and creamy. I gradually add in the granulated sugar and vanilla, making sure everything is well combined. Then, I crack in the eggs, one at a time, mixing just until incorporated. Overmixing can lead to cracks in the cheesecake, so I try to keep it gentle. Once it’s all mixed, I pour the cheesecake filling over the cooled crust and spread it out evenly.
Now comes the fun part! I love adding my fruit layer. I place those beautiful peach slices and fresh raspberries on top of the cheesecake filling. But wait, let’s not forget to add some peach preserves! I gently warm them in a small saucepan with lemon juice until melted, then drizzle this mixture over the fruit-topped cheesecake. It adds an extra shine and sweetness, making it absolutely irresistible.
Finally, I bake my cheesecake in a water bath for about 60 to 70 minutes. The water bath helps keep the cheesecake moist and prevents cracks from forming. Once it’s done, I turn off the oven and leave the cheesecake inside for an additional hour. This gradual cooling process helps set the filling just right. After it cools to room temperature, I chill it in the fridge for at least four hours—or overnight if I can resist!
Pro Tips for Best Results
I tested this cheesecake three ways, and I found that using room temperature ingredients, especially the cream cheese, is key to a smooth filling. It makes the mixing process so much easier and helps the cheesecake turn out creamy and luscious.
Moreover, I love experimenting with different fruit ratios. The combination of peaches and raspberries is divine, but I’ve also tried adding blueberries and blackberries. Each variation brings a unique flavor profile that you might enjoy just as much—or even more!
Lastly, I can’t stress enough how important it is to chill the cheesecake thoroughly before serving. It truly transforms the texture, making it so much easier to slice while keeping that creamy goodness intact.
Common Mistakes to Avoid
One mistake I made early on was not properly greasing my springform pan. I ended up with a lovely cheesecake but one that would not come out in one piece! A little bit of butter or cooking spray works wonders and ensures a clean release. (See the next page below to continue…)