Description
This Summer Berry Peach Cheesecake is a delightfully refreshing dessert combining the creamy richness of classic cheesecake with the vibrant sweetness of fresh peaches and mixed summer berries. Perfect for warm weather gatherings, it features a buttery graham cracker crust, a smooth and creamy filling studded with fresh fruit, and a topping of macerated berries that add a burst of juicy flavor. Baked in a water bath for a silky texture, this cheesecake impresses both in taste and presentation.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup heavy cream
- 1 cup fresh peaches, diced
- 1 cup mixed summer berries (strawberries, blueberries, raspberries)
Berry Topping
- 1 cup mixed summer berries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and cheesecake.
- Prepare Crust Mixture: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and vanilla extract. Mix until the crumbs are evenly coated and the texture resembles wet sand.
- Form Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
- Bake Crust: Bake the crust in the preheated oven for about 10 minutes until lightly golden. Remove and let it cool at room temperature.
- Beat Cream Cheese: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Add Sugar and Vanilla: Add granulated sugar and vanilla extract to the cream cheese and beat until fully combined.
- Add Eggs: Add the eggs one at a time, mixing on low speed after each addition just until combined to prevent overmixing.
- Incorporate Creams: Mix in sour cream and heavy cream on low speed until the batter is smooth and creamy.
- Fold in Fruit: Gently fold the diced peaches and mixed summer berries into the cheesecake batter using a spatula to evenly distribute the fruit.
- Assemble Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan and spread evenly.
- Create Water Bath: Wrap the outside of the springform pan with aluminum foil. Place it in a larger baking dish filled with hot water halfway up the pan sides to ensure gentle, even baking.
- Bake Cheesecake: Bake for 55-65 minutes until the edges are set but the center remains slightly jiggly when gently shaken.
- Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake cool inside for about 1 hour to prevent cracking.
- Remove and Chill: Take the cheesecake out of the oven and water bath. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Prepare Berry Topping: In a small bowl, combine mixed summer berries, sugar, and lemon juice. Toss gently to coat and let sit for 15-20 minutes to release juices.
- Remove Pan Sides: Carefully remove the sides of the springform pan once the cheesecake is well chilled and set.
- Add Topping and Serve: Spoon the macerated berry mixture over the cheesecake just before serving for a fresh, colorful finish.
Notes
- Using a water bath prevents cracks and helps the cheesecake bake evenly with a smooth texture.
- Make sure cream cheese is fully softened to avoid lumps in the batter.
- Do not overmix after adding eggs to maintain a tender cheesecake.
- The cheesecake needs to chill thoroughly for best slicing results.
- This dessert can be prepared a day ahead to enhance flavors.
