Description
This Summer Berry and Peach Cheesecake combines a creamy, smooth cream cheese filling with a crisp graham cracker crust, topped with fresh ripe peaches and mixed berries for a refreshing and fruity dessert perfect for warm weather gatherings.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
Filling
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
Topping
- 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
- 2 ripe peaches, sliced
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan thoroughly to prevent the cheesecake from sticking.
- Make the Crust: In a mixing bowl, combine the graham cracker crumbs with sugar and melted butter. Press this mixture evenly into the bottom of the prepared springform pan to form the crust layer.
- Beat Cream Cheese: Using a mixer, beat the softened cream cheese until smooth and creamy to ensure a lump-free filling.
- Add Sugar and Vanilla: Gradually add the sugar and vanilla extract to the cream cheese while continuing to beat, creating a sweet, fragrant base.
- Incorporate Eggs: Add the eggs one at a time to the cream cheese mixture, mixing thoroughly after each to maintain a smooth texture and avoid curdling.
- Add Sour Cream: Stir in the sour cream until well blended, which adds moisture and richness to the cheesecake.
- Assemble and Top: Pour the cheesecake batter over the prepared crust and carefully arrange the sliced peaches and fresh mixed berries on top for a colorful and fresh finish.
- Bake: Bake the cheesecake in the preheated oven for 50 to 60 minutes. The center should still be slightly jiggly when done, indicating perfect doneness without overbaking.
- Cool and Refrigerate: Allow the cheesecake to cool at room temperature; then refrigerate it for at least four hours to set properly before serving.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Press the crust firmly into the pan for a solid base that holds together well.
- The slight jiggle in the center after baking ensures a creamy texture inside.
- Refrigerate for at least 4 hours or overnight for best flavor and texture.
- Use fresh, ripe peaches and berries for the best taste and presentation.
