Peach Raspberry Cheesecake

Serving: Serve chilled with a dollop of whipped cream for a rich, refreshing treat.
Storage: Store leftovers in the fridge for up to 3-4 days. If you’d like to keep the cheesecake longer, you can freeze it (without the topping) for up to 2 months. Thaw in the refrigerator before serving.
Variations
Berry Mix: You can swap raspberries for other berries like blackberries or blueberries for a different fruity flavor.
Crust Variation: For a different twist, try using digestive biscuits or almond flour for the crust for a gluten-free version.
FAQ
1. Can I use frozen peaches and raspberries?
Yes, you can use frozen fruits. Just make sure to thaw and drain any excess water before adding them to the cheesecake mixture.

2. Can I make this cheesecake without a springform pan?
If you don’t have a springform pan, you can use a regular round cake pan, but it may be harder to remove the cheesecake cleanly. Lining the pan with parchment paper will help.

3. How do I know when the cheesecake is fully baked?
The cheesecake is done when the center is set but slightly jiggly. If it looks too wobbly, continue baking for a few more minutes.

Enjoy your Peach Raspberry Cheesecake, a decadent treat bursting with fresh, fruity flavors!