Summer is a great time for delicious desserts, and nothing says summer quite like a berry cheesecake filled with bright flavors. A Summer Berry and Peach Cheesecake is not only beautiful but also delicious. This recipe combines the creamy richness of cheesecake with the sweet and tangy taste of fresh berries and peaches, making it perfect for any occasion.
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Why Make This Recipe
This cheesecake is a delightful treat that brings together the flavors of summer. It’s a crowd-pleaser, making it ideal for parties, family gatherings, or a special dessert at home. The fresh fruits elevate the classic cheesecake, giving it a refreshing twist. Plus, it’s easy to make, so you can spend more time enjoying the delicious results with your loved ones.
How to Make Berry and Peach Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
- 2 ripe peaches, sliced
Directions:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the pan.
- Beat cream cheese until smooth. Add 1 cup sugar and vanilla extract, beating until combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream.
- Pour batter over the crust. Arrange peach slices and berries on top.
- Bake for 50-60 minutes or until the center is set. Cool to room temperature, then refrigerate for at least 4 hours before serving.
How to Serve Berry and Peach Cheesecake
Slice the cheesecake into wedges and serve cold. You can garnish each slice with additional fresh berries or a dollop of whipped cream for an extra touch. Enjoy it with family and friends!
How to Store Berry and Peach Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or keep it in an airtight container. It will stay fresh for up to 4 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap for up to 2 months.
Tips to Make Berry and Peach Cheesecake
- Make sure your cream cheese is softened to room temperature for a smooth batter.
- Use fresh, ripe peaches for the best flavor.
- Don’t skip refrigerating the cheesecake; it helps set the flavors and improves the texture.
- For a more intense berry flavor, you can blend some berries into the cream cheese mixture before pouring it over the crust.
Variation
You can customize this cheesecake by adding different fruits like blackberries, cherries, or even a drizzle of chocolate for a chocolate berry cheesecake. You can also use a different type of crust, such as Oreo or nut crust, with the same delicious fillings.
FAQs
Q: Can I use frozen berries?
A: Yes, you can use frozen berries. Just make sure to thaw and drain them well before adding them to the cheesecake.
Q: How long should I let the cheesecake cool?
A: Allow the cheesecake to cool to room temperature before refrigerating. It’s best to let it chill for at least 4 hours for the best texture.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake can be made a day in advance. Just store it in the refrigerator until you’re ready to serve it.
Berry and Peach Cheesecake
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
Filling:
- 24 oz cream cheese softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
Topping:
- 1 cup fresh mixed berries strawberries, blueberries, raspberries
- 2 ripe peaches sliced
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into pan base.
- Make filling: Beat cream cheese until smooth. Add sugar and vanilla. Mix in eggs one at a time, then stir in sour cream.
- Assemble: Pour filling over crust. Arrange sliced peaches and berries on top.
- Bake for 50–60 minutes, until center is set. Cool to room temperature, then refrigerate for at least 4 hours.
- Serve chilled, optionally with extra berries or whipped cream.