I am so happy that it turned out so well! The combination of peaches and raspberries in a cheesecake is truly irresistibly fresh and delicious.

Here is a recipe to make this heavenly cake yourself.

Peach and Raspberry Cheesecake
Ingredients

For the base:

200 g shortbread biscuits
100 g melted butter
For the cheesecake filling:

900 g cream cheese (room temperature)
200 g sugar
3 large eggs
1 teaspoon vanilla extract
1 pinch salt
1 large peach (peeled, diced)
150 g raspberries
For the fruity topping:

100 g raspberries
50 g sugar
1 tablespoon lemon juice
Preparation

Preparation: Preheat the oven to 160 °C (top and bottom heat). Line the bottom of a 24 cm cake tin with baking paper and grease the sides of the tin with butter.
Prepare the base: Finely crush the biscuits, mix with the melted butter, then press the mixture into the base of the cake tin. Place in the fridge while you prepare the filling.
Fruit and filling: Carefully mix the peaches and raspberries for the filling. Cook the remaining 100 g of raspberries with the sugar and lemon juice. Crush the fruit and strain to remove the seeds.
Cheesecake mixture: In a large bowl, mix the cream cheese with the sugar until smooth. Add the eggs one at a time, mixing well each time. Finally, add the vanilla and salt.


Assembly: Pour the cheesecake mixture onto the biscuit base. Sprinkle the prepared peaches and raspberries evenly on top. Spoon the fruit topping over the top and marble the cake with a skewer.
Baking: Place the cake tin in a large pan filled with water (bain-marie). This will help prevent cracking. Bake the cheesecake for 50-60 minutes, or until the edges are firm but the center is still a little wobbly.
Cooling: Turn off the oven and let the cake cool with the oven door open for 1 hour. Then remove from the oven and refrigerate for at least 4 hours, but preferably overnight.
Garnish the cheesecake with fresh fruit before serving. Enjoy!