Description
This Summer Berry Peach Cheesecake is a delightfully refreshing dessert perfect for warm weather. Featuring a buttery graham cracker crust, a creamy cheesecake filling studded with fresh peaches and summer berries, and topped with a vibrant macerated berry mixture, it balances sweetness and tartness beautifully. Its rich yet light texture makes it a standout treat for gatherings and special occasions.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Filling
- 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)
Topping
- 1 cup mixed summer berries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
- Prepare Crust Mixture: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and vanilla extract. Mix until the crumbs are evenly coated and the mixture has a wet sand-like texture.
- Form Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even layer for the cheesecake base.
- Bake Crust: Bake the crust for about 10 minutes until lightly golden. Remove from oven and allow it to cool completely.
- Beat Cream Cheese: Using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2 to 3 minutes.
- Add Sugar and Vanilla: Add granulated sugar and vanilla extract to the cream cheese and beat until combined evenly.
- Incorporate Eggs: Add eggs one at a time, mixing on low speed after each addition just until combined to avoid overmixing.
- Add Cream and Sour Cream: Mix in sour cream and heavy cream on low speed until the filling is smooth and creamy.
- Fold in Fruit: Gently fold diced peaches and mixed summer berries into the cheesecake batter using a spatula.
- Pour Filling: Pour the cheesecake filling on top of the cooled crust, spreading evenly with a spatula.
- Prepare Water Bath: Wrap the outside of the springform pan with aluminum foil to prevent leaks. Place it in a larger baking dish and fill with hot water halfway up the sides of the springform pan.
- Bake Cheesecake: Bake for 55 to 65 minutes, until the edges are set but the center remains slightly jiggly.
- Cool in Oven: Turn off the oven and crack the door open, leaving the cheesecake inside to cool slowly for about 1 hour.
- Remove from Oven: Take the cheesecake out of the oven and water bath, then let it cool to room temperature.
- Chill Cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set fully.
- Prepare Berry Topping: In a small bowl, combine mixed summer berries, sugar, and lemon juice. Toss gently to coat and let sit for 15 to 20 minutes to release juices.
- Remove Pan Sides: Once the cheesecake has chilled completely, carefully remove the sides of the springform pan.
- Top and Serve: Spoon the macerated berry mixture on top of the cheesecake and serve chilled.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Wrapping the pan carefully with foil prevents water from seeping into the cheesecake during the water bath bake.
- Allowing the cheesecake to cool slowly in the oven helps prevent cracking.
- Macerating the berries with sugar and lemon juice enhances their flavor and adds a juicy topping.
- For best results, chill the cheesecake overnight before serving for optimal texture and flavor development.
