Print

Summer Berry and Peach Cheesecake Recipe

Summer Berry and Peach Cheesecake Recipe
Print Recipe

★★★★★

4.6 from 59 reviews

This Summer Berry and Peach Cheesecake combines a creamy, tangy filling atop a buttery graham cracker crust, with a colorful and fresh topping of ripe peaches and mixed berries. Perfect for summer gatherings or a refreshing dessert, this cheesecake is easy to make and guaranteed to impress with its vibrant flavors and beautiful presentation.

Ingredients

Scale

For the Crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • ½ cup melted butter

For the Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream

For the Topping

  • 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
  • 2 ripe peaches, sliced

Instructions

  1. Prepare the Pan and Preheat the Oven: Grease a 9-inch springform pan thoroughly to prevent sticking. Preheat your oven to 325°F (163°C) so it’s ready when your cheesecake is assembled.
  2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until evenly moistened, then press firmly and evenly into the bottom of the springform pan to form the crust.
  3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add in the 1 cup sugar and vanilla extract, beating until well combined and no lumps remain.
  4. Add the Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth texture. Scrape down the sides of the bowl as needed. Stir in the sour cream until just combined.
  5. Assemble the Cheesecake: Pour the cream cheese filling over the crust in the pan, smoothing the top with a spatula.
  6. Add Fruit Topping: Arrange the sliced peaches and fresh berries decoratively over the top of the cheesecake batter.
  7. Bake: Place the cheesecake in the preheated oven and bake for 50–60 minutes, or until the center is set but still slightly jiggly in the middle.
  8. Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to help it set completely before serving.

Notes

  • For a neater slice, wipe the knife clean between cuts.
  • Let the cheesecake chill overnight for the best flavor and texture.
  • You can substitute nectarines for peaches, or use your favorite combination of summer berries.
  • Ensure the cream cheese is softened to room temperature to avoid lumps in the batter.

Nutrition

Keywords: cheesecake, summer berries, peach, dessert, creamy, graham cracker crust, easy, fruit topping

Find it online: https://www.sanacooks.com/summer-berry-and-peach-cheesecake-recipe/