Summer Berry and Peach Cheesecake
A creamy and decadent cheesecake featuring fresh peaches and mixed berries, perfect for summer gatherings.
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs Forms the crunchy base
- 0.25 cups sugar Sweetens the crust
- 0.5 cups melted butter Adds richness to the crust
Filling Ingredients
- 24 oz cream cheese, softened Main ingredient for the cheesecake
- 1 cup sugar Balances the tanginess
- 1 tsp vanilla extract Enhances flavor
- 3 large eggs Binds the filling
- 1 cup sour cream Adds tangy richness
- 1 cup fresh mixed berries (strawberries, blueberries, raspberries) Adds color and flavor
- 2 pieces ripe peaches, sliced into wedges Brings sweetness to the cheesecake
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well and press into the bottom of the springform pan.
- In a separate bowl, beat the cream cheese until smooth and creamy. Gradually add the sugar and vanilla extract, mixing thoroughly.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream until well blended.
- Pour the cheesecake batter over the prepared crust.
- Top with peach slices and mixed berries.
Baking
- Place the pan in the preheated oven and bake for 50-60 minutes until the center is set but slightly wobbly.
Cooling
- Let the cheesecake cool at room temperature before refrigerating for at least four hours.
Notes
Always soften cream cheese for a smooth texture. Consider adding a pinch of salt for flavor balance. Leftover fruit can be turned into a compote.