Description
A delightful Summer Berry and Peach Cheesecake featuring a buttery graham cracker crust, creamy cheesecake filling, and a luscious topping of warm mixed berries and peaches, perfect for a refreshing and elegant dessert.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
Cheesecake Filling
- 2 cups cream cheese, softened
- 1 cup sour cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Fruit Topping
- 2 large peaches, peeled and sliced
- 1 ½ cups mixed berries (strawberries, blueberries, raspberries)
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat and prepare crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to prevent the cheesecake from sticking.
- Make crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the prepared springform pan to create an even crust. Bake for 8-10 minutes until golden brown. Remove from oven and allow the crust to cool completely.
- Prepare filling: In a large bowl, beat together the softened cream cheese, sour cream, powdered sugar, and vanilla extract until the mixture is smooth and creamy with no lumps.
- Assemble cheesecake: Pour the cream cheese mixture evenly over the cooled crust, smoothing the top with a spatula for an even layer.
- Bake cheesecake: Bake the cheesecake in the preheated oven for 45-50 minutes, until the filling is set and lightly golden on top. Let the cheesecake cool at room temperature for 1 hour to prevent cracks.
- Chill cheesecake: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to set fully and develop flavor.
- Prepare fruit topping: In a small saucepan, combine the peeled and sliced peaches, mixed berries, honey, and fresh lemon juice. Cook on medium heat for 5-7 minutes until the fruit softens and releases its juices. Remove from heat and let cool to room temperature.
- Top and serve: Once the cheesecake is chilled, spoon the cooled berry and peach mixture evenly over the top. Garnish with fresh mint leaves if desired. Slice, serve, and enjoy this refreshing summer dessert!
Notes
- For best results, use full-fat cream cheese and sour cream for a rich and creamy texture.
- Make sure the crust is completely cooled before adding the filling to avoid melting the cream cheese mixture.
- Chilling the cheesecake overnight improves flavor and texture.
- The fruit topping can be made ahead and refrigerated; bring to room temperature before serving.
- Use a water bath when baking to prevent cracking if desired, though this recipe does not require it.
