Description
Enjoy a refreshing Summer Berry Peach Cheesecake with a buttery graham cracker crust, creamy peach-infused filling, and a vibrant berry topping. This delightful dessert is perfect for warm gatherings, combining the sweetness of summer fruits with a rich, velvety texture.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup heavy cream
- 1 cup fresh peaches, diced
- 1 cup mixed summer berries (strawberries, blueberries, raspberries)
- 1 cup mixed summer berries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and vanilla extract. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly golden. Remove it from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and vanilla extract to the cream cheese. Beat until well combined.
- One at a time, add the eggs, mixing on low speed after each addition until just combined.
- Add the sour cream and heavy cream, mixing on low speed until smooth and creamy.
- Gently fold in the diced peaches and mixed summer berries using a spatula.
- Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- Create a water bath by wrapping the outside of the springform pan with aluminum foil and placing it in a larger baking dish filled with hot water halfway up the sides of the pan.
- Bake the cheesecake for 55-65 minutes, until the edges are set but the center is slightly jiggly.
- Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about 1 hour.
- Remove the cheesecake from the oven and the water bath, allowing it to cool to room temperature before refrigerating for at least 4 hours or overnight.
- In a small bowl, combine the mixed summer berries, granulated sugar, and lemon juice. Toss gently to coat.
- Let the berry mixture sit for about 15-20 minutes to release juices.
- Once the cheesecake has chilled and set, carefully remove the sides of the springform pan.
- Top the cheesecake with the berry mixture before serving.
Notes
- For best results, refrigerate the cheesecake overnight to allow flavors to meld.
- Feel free to substitute other fruits based on seasonal availability.
- Prep Time: 30 minutes
- Cook Time: 60 minutes