Description
This Summer Berry and Peach Cheesecake combines a buttery graham cracker crust with a smooth, creamy cheesecake filling, topped with a fresh and vibrant mix of peaches and mixed berries drizzled with honey and lemon juice. Perfect for a refreshing and indulgent dessert during warm weather.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 cups cream cheese, softened
- 1 cup sour cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup all-purpose flour
Fruit Topping
- 2 peaches, peeled and diced
- 1 1/2 cups mixed berries (strawberries, raspberries, blueberries)
- 1/4 cup honey
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) to prepare for baking the cheesecake.
- Mix Crust Ingredients: In a medium bowl, combine graham cracker crumbs and sugar until evenly mixed.
- Add Butter to Crust: Pour in melted butter and stir until the mixture is evenly coated and begins to hold together like wet sand.
- Form Crust: Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan to create the crust base.
- Chill Crust: Place the pan in the refrigerator to chill and set while preparing the filling.
- Beat Cream Cheese: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it becomes smooth and creamy without lumps.
- Add Sour Cream and Sugar: Add sour cream and sugar to the cream cheese and continue mixing until fully combined and smooth.
- Incorporate Vanilla: Mix in the vanilla extract until it is evenly distributed through the batter.
- Add Eggs Gradually: Add eggs one at a time, mixing well after each addition to ensure full incorporation without overbeating.
- Sift and Mix Flour: Sift the all-purpose flour into the batter to avoid lumps, then mix until just combined.
- Fill Pan: Pour the cheesecake batter evenly over the chilled crust and spread it out smoothly.
- Bake Cheesecake: Place the pan in the preheated oven and bake for 50 to 60 minutes, until the center is set but with a slight jiggle.
- Cool in Oven: Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
- Cool to Room Temperature: Remove the cheesecake from the oven and place on a wire rack until it reaches room temperature.
- Refrigerate to Set: Chill the cheesecake in the refrigerator for at least 4 hours or overnight to allow it to fully set.
- Prepare Fruit Topping: In a medium bowl, combine diced peaches, mixed berries, honey, and lemon juice, stirring gently to coat evenly.
- Remove Pan Sides: After the cheesecake is fully set, remove it from the refrigerator and carefully release the sides of the springform pan.
- Add Fruit Topping: Spoon the prepared fruit mixture evenly over the top of the cheesecake.
- Serve or Store: Serve the cheesecake immediately or return it to the refrigerator until ready to serve.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
- Do not overmix after adding eggs to avoid cracking during baking.
- Cooling gradually in the oven helps prevent cheesecake surface cracks.
- Allow the cheesecake to chill overnight for best texture and flavor.
- Use a sharp knife dipped in hot water to slice cleanly through the cheesecake.
