Description
This Summer Berry and Peach Cheesecake combines a creamy, classic cheesecake filling with a buttery graham cracker crust, topped with fresh seasonal berries and peaches. Perfectly balanced with tangy sour cream and lemon juice, this dessert is ideal for warm-weather gatherings and celebrations.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 tablespoon lemon juice
For the topping:
- 1 cup fresh sliced peaches
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- 2 tablespoons apricot jam or peach preserves (optional, for glaze)
Instructions
- Prepare the crust: Preheat the oven to 325°F. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes to set the crust, then allow it to cool slightly.
- Make the filling: In a large bowl, beat the softened cream cheese and sugar on medium speed until smooth and creamy, about 2-3 minutes. Add eggs one at a time, mixing on low speed after each addition just until combined to avoid overmixing. Stir in vanilla extract, sour cream, and lemon juice until the batter is smooth and well incorporated.
- Assemble and bake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake for 55 to 65 minutes until the edges are set and the center jiggles slightly when the pan is gently shaken.
- Cool the cheesecake: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to fully set.
- Add the topping: Before serving, arrange sliced peaches and mixed berries on top of the cheesecake. If desired, warm the apricot jam slightly and brush over the fruit to create a shiny glaze and enhance flavor.
Notes
- For clean slices, dip the knife in hot water and wipe it dry between each cut.
- You can substitute frozen fruit for fresh, but thaw and drain thoroughly to avoid excess moisture.
- This cheesecake can also be made with a graham cracker and almond crust for an extra nutty flavor.
- Drizzling honey over the fruit topping adds a lovely touch of natural sweetness.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 115 mg
