Summer Berry and Peach Cheesecake Recipe

As the warm sun graces the long days of summer, there’s a certain craving for desserts that embody the essence of the season. Summer desserts should evoke feelings of joy, refreshment, and indulgence, and one such delightful treat is the Summer Berry and Peach Cheesecake. This cheesecake isn't just a dessert; it's a celebration of the vibrant flavors that summer fruits bring. With a smooth and creamy texture complemented by the tartness of fresh berries and the sweetness of ripe peaches, this cheesecake perfectly balances indulgence with a light, refreshing finish.

Indulge in the perfect summer delight with this Summer Berry and Peach Cheesecake. This recipe features a luscious creamy filling, a buttery graham cracker crust, and a vibrant topping of fresh berries and peaches that captures the essence of summer. Ideal for gatherings or a sweet afternoon treat, this cheesecake balances sweetness and tartness perfectly. Follow the simple steps to create this eye-catching dessert that everyone will love!

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Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

A pinch of salt

For the Cheesecake Filling:

16 oz (450 g) cream cheese, softened

¾ cup granulated sugar

1 tsp vanilla extract

3 large eggs

1 cup sour cream

1 cup heavy cream

Zest of 1 lemon

For the Topping:

1 cup fresh peaches, sliced

1 cup mixed berries (strawberries, blueberries, raspberries)

2 tbsp honey or maple syrup

1 tbsp lemon juice

Instructions

Prepare the Crust:

- Preheat your oven to 325°F (160°C).

- In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and a pinch of salt. Mix until the crumbs are evenly coated.

- Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes, then let it cool while you prepare the filling.

Make the Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy using an electric mixer.

- Add the vanilla extract and lemon zest, mixing until combined.

- Incorporate the eggs one at a time, making sure to mix after each addition until just combined.

- Gently fold in the sour cream and heavy cream until the mixture is smooth and well combined.

Bake the Cheesecake:

- Pour the cheesecake filling over the cooled crust in the springform pan.

- Tap the pan gently on the counter to eliminate any air bubbles.

- Bake in the preheated oven for about 50-60 minutes, or until the edges are set but the center slightly jiggles.

- Turn off the oven and leave the cheesecake inside with the door slightly ajar for another hour to cool gradually.

Prepare the Topping:

- In a small bowl, toss the sliced peaches and mixed berries together with honey (or maple syrup) and lemon juice. Let this mixture sit for about 15 minutes to allow the flavors to meld.

Chill the Cheesecake:

- After the cheesecake has cooled in the oven, remove it and let it cool to room temperature.