Description
Creamy summer berry and peach cheesecake blends fresh seasonal fruits with classic cheesecake richness. Cool dessert layers provide delightful flavor combinations for friends and family gatherings.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (113 g) unsalted butter, melted
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup (60 ml) sour cream
- 2 cups mixed summer berries (strawberries, blueberries, raspberries)
- 2 ripe peaches, sliced
- 2 tbsps cornstarch
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 ml) water
Instructions
- Heat oven to 325F (163C) and prepare a 9-inch springform pan with light greasing.
- Mix graham cracker crumbs with sugar and melted butter, pressing the mixture firmly into the pan’s bottom to create a compact base.
- Toast the crust for 10 minutes, allowing it to cool completely and set a sturdy foundation.
- Using an electric mixer, whip cream cheese and sugar until achieving a silky, lump-free consistency, then incorporate vanilla extract.
- Gently fold eggs into the cream cheese mixture, one at a time, ensuring thorough integration after each addition.
- Blend sour cream and heavy cream into the mixture, creating a smooth, velvety cheesecake filling.
- Transfer the filling evenly over the cooled crust, ensuring a level surface.
- Bake for 55-65 minutes until the center sets with a slight wobble, indicating perfect texture.
- Allow cheesecake to cool at room temperature, then refrigerate for minimum 4 hours or overnight for optimal firmness.
- Prepare fruit topping by combining peaches, mixed berries, sugar, and lemon juice, gently tossing to coat without bruising.
- Once chilled, delicately spread the fruit mixture across the cheesecake’s surface.
- Optional: Garnish with fresh mint leaves for an elegant finishing touch before serving.
Notes
- Prevent cracks by avoiding overmixing the cheesecake batter and using room temperature ingredients to ensure smooth blending.
- Cool the cheesecake gradually in the oven with the door slightly open to minimize sudden temperature changes that cause surface splitting.
- Substitute graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for those with dietary restrictions.
- Reduce sugar content by using natural sweeteners like honey or maple syrup, and opt for low-fat cream cheese to create a lighter version of the dessert.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 132
- Sugar: 2 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg