Summer Berry and Peach Cheesecake
A creamy cheesecake filled with luscious peaches and vibrant berries, embodying the essence of summer with flavors that delight the palate.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 medium fresh peaches, diced
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 3 large eggs
- Optional: powdered sugar (for garnish)
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs and melted butter. Mix well until it resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust in the preheated oven for about 10 minutes.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add in the granulated sugar and mix until fully combined.
- Add the sour cream and vanilla extract, mixing until smooth.
- Carefully add the eggs, one at a time, mixing just until incorporated.
- Fold in the diced peaches and mixed berries gently.
- Pour the creamy mixture over your baked crust, smoothing the top.
- Bake for about 50-60 minutes until the edges are set and the center remains slightly wobbly.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool gradually in the oven for about 1 hour.
- Remove from the oven and let it cool completely, then refrigerate for at least 4 hours, ideally overnight.
Notes
Use room-temperature ingredients for a smoother batter. Don’t skip the cooling step in the oven to prevent cracks. Ripe peaches enhance flavor. Allow cheesecake to sit out for 20-30 minutes before serving.