Berry And Peach Cheesecake
Celebrate the flavors of summer with this stunning Berry and Peach Cheesecake, a perfect summer dessert that pairs creamy cheesecake with juicy peaches and fresh berries. Featuring a buttery graham cracker crust and a luscious cream cheese filling, this dessert is topped with a colorful medley of strawberries, blueberries, raspberries, and peaches. Ideal for barbecues, picnics, or any warm-weather gathering, this Berry and Peach Cheesecake is as delicious as it is beautiful. Follow our easy recipe to create this refreshing summer dessert that’s sure to impress!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs about 10-12 crackers
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter melted
For the Cheesecake Filling:
- 24 oz 3 packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 tbsp all-purpose flour
For the Topping:
- 1 cup fresh strawberries hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 fresh peaches peeled, pitted, and sliced
- 2 tbsp apricot jam optional, for glazing
- Fresh mint leaves optional, for garnish
Instructions
Preheat and Prep:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Bake for 10 minutes, then let cool.
Mix the Filling:
- In a large bowl, beat 24 oz softened cream cheese with an electric mixer until smooth.
- Add 1 cup sugar and beat until combined.
- Add 3 eggs one at a time, mixing well after each addition.
- Stir in 1 tsp vanilla extract, 1 cup sour cream, and 2 tbsp flour until smooth.
Bake the Cheesecake:
- Pour the filling over the cooled crust, spreading evenly.
- Place the springform pan on a baking sheet and bake for 50-60 minutes, until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
Chill:
- Remove from the oven and cool to room temperature.
- Refrigerate for at least 4 hours, or overnight, to set completely.
Add the Fruit:
- Arrange sliced strawberries, blueberries, raspberries, and peach slices on top of the chilled cheesecake in a decorative pattern.
- Optionally, heat 2 tbsp apricot jam until melted and brush over the fruit for a glossy finish.
Serve:
- Remove the springform pan sides, slice with a sharp knife, and garnish with mint leaves for a vibrant summer dessert.
Notes
- Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a lump-free filling.
- Avoid Overmixing: Mix just until combined to prevent excess air, which can cause cracks in this summer dessert.
- Gradual Cooling: Cool slowly in the oven to minimize cracking.
- Fresh Fruit: Use ripe, fresh berries and peaches for optimal flavor and appearance.
- Clean Slices: Dip a sharp knife in hot water and wipe dry between cuts for neat slices.