Description

This Summer Berry and Peach Cheesecake is a delightful blend of creamy cheesecake with a buttery graham cracker crust, topped with a luscious mix of fresh peaches and assorted berries cooked in honey and lemon juice. Perfect for warm weather gatherings, this cheesecake balances sweetness and tanginess with the fresh fruit topping, offering a refreshing and elegant dessert.

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
¼ cup sugar
½ cup unsalted butter, melted

Cheesecake Filling

2 cups cream cheese, softened
1 cup sour cream
½ cup powdered sugar
1 teaspoon vanilla extract

Fruit Topping

2 large peaches, peeled and sliced
1 ½ cups mixed berries (strawberries, blueberries, raspberries)
2 tablespoons honey
1 tablespoon fresh lemon juice
Fresh mint leaves for garnish (optional)

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Instructions

Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to ensure the cheesecake does not stick.
Make and bake crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan to create an even crust layer. Bake for 8-10 minutes until golden brown, then remove from oven and let it cool completely.
Prepare cheesecake filling: In a large bowl, beat together softened cream cheese, sour cream, powdered sugar, and vanilla extract until the mixture is smooth and creamy without lumps.
Assemble cheesecake: Pour the cream cheese filling over the cooled crust and smooth the top evenly using a spatula.
Bake cheesecake: Bake the cheesecake at 325°F (163°C) for 45-50 minutes until set and the top is lightly golden. After baking, allow it to cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to fully chill and firm up.
Prepare fruit topping: In a small saucepan, combine the peeled and sliced peaches, mixed berries, honey, and fresh lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the fruit softens and releases their natural juices. Remove from heat and let the mixture cool to room temperature.
Top cheesecake: Once the cheesecake is chilled, spoon the cooled berry and peach mixture evenly over the top. Garnish with fresh mint leaves if desired for an added touch of freshness and color.
Serve: Slice the cheesecake into 8 servings, serve chilled, and enjoy this refreshing summer dessert.

Notes

For best results, allow the cheesecake to chill overnight to develop flavor and firmness.
Use ripe and fresh peaches and berries for optimal flavor in the fruit topping.
You can substitute honey with maple syrup or agave nectar if preferred.
To peel peaches easily, blanch them in boiling water for 30 seconds then plunge into ice water before peeling.
Graham cracker crumbs can be substituted with digestive biscuits if graham crackers are unavailable.
Ensure cream cheese is softened to room temperature to avoid lumps in the filling.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American