Description
This Summer Berry Peach Cheesecake is a delightfully refreshing dessert perfect for warm weather. Featuring a buttery graham cracker crust, a creamy peach and mixed berry-infused cheesecake filling, and a fresh summer berry topping, this recipe combines luscious flavors and vibrant colors. It’s baked in a water bath for a smooth, creamy texture and chilled to perfection, making it an ideal treat for gatherings or a special occasion.
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 the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake crust and filling.
- Prepare the Crust: In a medium mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
- Form the Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Bake the Crust: Bake the crust in the preheated oven for about 10 minutes until it’s lightly golden. Remove and let cool completely.
- Beat the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 to 3 minutes.
- Add Sugar and Vanilla: Mix in the granulated sugar and vanilla extract until well combined with the cream cheese.
- Incorporate Eggs: Add eggs one at a time, mixing on low speed after each addition until just combined to prevent overmixing.
- Mix in Creams: Add sour cream and heavy cream, mixing on low speed until the batter is smooth and creamy.
- Fold in Fruits: Gently fold in the diced peaches and mixed summer berries with a spatula to evenly distribute the fruit without breaking it down.
- Pour Filling over Crust: Pour the cheesecake filling over the cooled crust in the springform pan and spread it evenly.
- Prepare Water Bath: Wrap the outside of the springform pan with aluminum foil to prevent water seepage. Place it in a larger baking dish filled with hot water halfway up the sides of the pan.
- Bake the Cheesecake: Bake for 55 to 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 the oven for about 1 hour to prevent cracking.
- Remove from Oven and Water Bath: Take the cheesecake out of the oven and carefully remove it from the water bath. Allow it to cool to room temperature.
- Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to set fully.
- Prepare Berry Topping: Combine mixed summer berries, granulated sugar, and lemon juice in a small bowl. Toss gently to coat.
- Let Berries Macerate: Allow the berry mixture to sit for 15 to 20 minutes to release natural juices and soften.
- Serve: Carefully remove the sides of the springform pan. Top the chilled cheesecake with the macerated berry mixture before serving.
Notes
- Using a water bath helps prevent cracks and ensures a creamy texture in the cheesecake.
- Make sure the cream cheese is softened for smoother mixing without lumps.
- Do not overmix once eggs are added to avoid incorporating too much air, which can cause cracks.
- Letting the berry topping macerate enhances the flavor and provides a juicy, vibrant topping.
- Chilling the cheesecake overnight yields the best texture and flavor development.
- For easy removal, line the bottom of the springform pan with parchment paper.
