Description
Summer Berry and Peach Cheesecake is a luscious, creamy dessert featuring a graham cracker crust, a rich cheesecake layer, and a vibrant topping of fresh berries and peaches, perfect for warm weather gatherings.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 fresh peaches, sliced thinly
- 1/4 cup peach or apricot jam (optional, for glaze)
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the pan to form a crust. Bake for 8-10 minutes. Let cool.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until just combined.
- Pour the cheesecake batter over the cooled crust and smooth the top.
- Bake for 50-60 minutes, until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Before serving, top the cheesecake with fresh strawberries, blueberries, raspberries, and peach slices.
- Optional: Warm the jam slightly and brush over the fruit for a glossy finish.
Notes
- Use room-temperature cream cheese for a smoother filling.
- Allow the cheesecake to cool slowly to prevent cracks.
- Customize with your favorite summer fruits if desired.
- Serve chilled for the best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg