Description
A luscious and creamy Summer Berry and Peach Cheesecake featuring a buttery graham cracker crust, rich cream cheese filling, and topped with fresh peach slices and mixed berries. This delightful dessert is perfect for warm weather gatherings and combines sweet and tangy flavors in a smooth, baked treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
Topping
- 1 peach, peeled and sliced
- 1 cup mixed berries (such as blueberries, raspberries, and sliced strawberries)
- 1 tablespoon confectioners’ sugar
- 1 tablespoon lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to prevent sticking and ensure easy removal of the cheesecake.
- Make the Crust Mixture: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix thoroughly until evenly combined and crumbly.
- Form the Crust: Press the crust mixture evenly into the bottom of the prepared springform pan to create a firm base. Set aside to let it settle.
- Prepare Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth and creamy, ensuring no lumps remain.
- Add Vanilla: Incorporate the vanilla extract into the cream cheese mixture, mixing well to distribute the flavor evenly.
- Incorporate Eggs: Add the eggs one at a time, beating thoroughly after each addition to ensure they are fully incorporated into the mixture.
- Fill the Pan: Pour the cream cheese filling over the crust in the springform pan, smoothing the surface evenly with a spatula.
- Add Fruit Topping: Arrange the peeled peach slices and mixed berries on top of the cream cheese filling, spreading them evenly for a colorful presentation.
- Bake: Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is just set and the edges are slightly browned, indicating it’s cooked through.
- Cool at Room Temperature: Remove the cheesecake from the oven and let it cool on the counter for about one hour to gradually reach room temperature.
- Chill in Refrigerator: Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to allow it to set and enhance the flavors.
- Prepare Glaze: In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Drizzle this glaze over the chilled cheesecake to add a touch of sweetness and brightness.
- Serve: Carefully remove the cheesecake from the springform pan, slice into portions, and serve chilled for a refreshing and indulgent dessert.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Use a water bath while baking to prevent cracks if desired, though it’s optional for this recipe.
- Letting the cheesecake chill overnight improves texture and flavor.
- Fresh seasonal berries can be used based on availability for variation.
- Peach slices can be lightly brushed with lemon juice to prevent browning before arrangement.
