Description
This Summer Berry and Peach Cheesecake is a delightful and creamy dessert featuring a buttery graham cracker crust, smooth cream cheese filling, and a fresh, warm fruit topping of peaches and mixed berries. Perfect for warm weather gatherings, it combines the richness of cheesecake with the bright flavors of summer fruits for a refreshing treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
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 Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly to prevent sticking.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to create an even crust layer. Bake for 8-10 minutes until golden brown. Remove from oven and allow to cool completely.
- Prepare the Filling: In a large bowl, beat together softened cream cheese, sour cream, powdered sugar, and vanilla extract until the mixture becomes smooth and creamy with no lumps.
- Assemble and Bake Cheesecake: Pour the cream cheese filling over the cooled crust, smoothing the top evenly with a spatula. Bake the cheesecake for 45-50 minutes until set and lightly golden on top. Once baked, cool at room temperature for 1 hour before refrigerating.
- Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours or preferably overnight to achieve the best texture and firmness.
- Prepare Fruit Topping: In a small saucepan, combine sliced peaches, mixed berries, honey, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally until the fruit softens and releases its juices. Remove from heat and let cool to room temperature.
- Top and Garnish: Once the cheesecake is fully chilled, spoon the cooled berry and peach mixture evenly over the top. Garnish with fresh mint leaves if desired.
- Serve: Slice the cheesecake into servings and enjoy this fresh and fruity dessert.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Peeling peaches is optional but recommended for a smoother topping texture.
- For easier crust pressing, use the bottom of a flat measuring cup.
- Cover the cheesecake with plastic wrap when chilling to prevent it from absorbing fridge odors.
- Store leftovers refrigerated and consume within 3 days for best quality.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
