Description
This Summer Berry and Peach Cheesecake is a delightful dessert perfect for warm weather gatherings. It features a buttery graham cracker crust topped with a smooth, creamy cheesecake filling, and finished with a warm, luscious topping of cooked peaches and mixed berries sweetened with honey and brightened with fresh lemon juice. Garnished with fresh mint leaves, this cheesecake combines classic flavors with seasonal fruit for a refreshing and elegant treat.
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)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to ensure the cheesecake doesn’t stick during baking.
- Make the Crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture evenly onto the bottom of the prepared pan. Bake for 8-10 minutes until the crust is golden brown. Remove from oven and let cool completely.
- Prepare the Filling: In a large bowl, beat together the softened cream cheese, sour cream, powdered sugar, and vanilla extract until the mixture is smooth and creamy, free of lumps.
- Assemble the Cheesecake: Pour the cream cheese filling over the cooled crust, spreading it evenly with a spatula to create a smooth surface.
- Bake the Cheesecake: Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set and the top is lightly golden. Let the cheesecake cool at room temperature for 1 hour before refrigerating for at least 4 hours or overnight to fully set.
- Prepare the Fruit Topping: While the cheesecake chills, combine the sliced peaches, mixed berries, honey, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the fruit softens and the juices are released. Remove from heat and let the topping cool to room temperature.
- Top and Garnish: Once the cheesecake is fully chilled, spoon the cooled berry and peach mixture evenly over the top. Garnish with fresh mint leaves if using.
- Serve: Slice the cheesecake into 8 servings and enjoy this fresh, summery dessert!
Notes
- For best results, allow the cheesecake to chill overnight to achieve a firm and creamy texture.
- If fresh peaches are not available, you can substitute with frozen, thawed peaches, although fresh is preferred for flavor and texture.
- The fruit topping can be prepared a day ahead, stored in the refrigerator, and brought to room temperature before serving.
- To avoid cracking, bake the cheesecake in a water bath or keep the oven door slightly ajar in the last 10 minutes of baking.
- Use full-fat cream cheese for the creamiest texture and richest flavor.
