Description
A deliciously creamy Summer Berry and Peach Cheesecake featuring a buttery graham cracker crust, smooth cream cheese filling, and a vibrant topping of fresh blueberries, strawberries, and peaches glazed with warm preserves. Perfect for a refreshing holiday dessert or summer gathering.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
For the Topping
- 1 cup fresh blueberries
- 1 cup fresh strawberries, halved
- 1–2 fresh peaches, sliced
- 2 tablespoons peach or apricot preserves, warmed for glazing
Instructions
- Prepare the crust: Preheat oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar, then stir in the melted butter until the mixture is fully combined. Press this mixture firmly into the bottom of a 9-inch springform pan, then bake for 10 minutes. Remove from oven and allow to cool slightly.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and mix until fluffy. Stir in the sour cream and vanilla extract. Add the eggs one at a time, mixing just until combined after each addition to avoid overmixing. Pour the cream cheese filling evenly over the prepared crust and smooth the top.
- Bake the cheesecake: Bake the cheesecake for 55 to 65 minutes, until the edges are set and the center has a slight jiggle. Once baked, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking and ensure gentle cooling.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. After it reaches room temperature, refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set and develop flavor.
- Add the topping and serve: Before serving, arrange fresh blueberries, halved strawberries, and sliced peaches evenly over the chilled cheesecake. Gently brush the fruit with warm peach or apricot preserves to create a glossy, attractive glaze. Slice the cheesecake and serve cold.
Notes
- For even baking and to reduce the risk of cracks, use a water bath while baking the cheesecake.
- If fresh fruit is not available, frozen fruit can be substituted; just make sure to thaw and drain it well before using.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
