Description
This Summer Berry Peach Cheesecake is a delightfully refreshing dessert perfect for warm weather. Combining a buttery graham cracker crust with a creamy cheesecake filling studded with fresh peaches and mixed summer berries, it is topped with a vibrant berry compote that adds a burst of sweet and tart flavors. The dessert is baked in a water bath to ensure a smooth, creamy texture and a beautifully set cheesecake ideal for any summer gathering or special occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
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 Oven: Set your oven to 350°F (175°C) to prepare for baking the crust and cheesecake.
- Make Crust Mixture: In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and vanilla extract until the mixture is evenly coated and has a wet sand texture.
- Press Crust: Firmly press the crumb mixture into the bottom of a 9-inch springform pan to form an even crust layer.
- Bake Crust: Bake the crust for about 10 minutes or until lightly golden, then remove it from the oven and allow it to cool thoroughly.
- Beat Cream Cheese: In a large bowl, beat softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
- Add Sugar and Vanilla: Mix in granulated sugar and vanilla extract until well combined into the cream cheese.
- Incorporate Eggs: Add eggs one at a time, mixing on low speed after each addition until just combined, preventing overmixing.
- Mix Sour and Heavy Cream: Add sour cream and heavy cream, blending gently on low speed until the mixture is smooth and creamy.
- Fold in Fruits: Using a spatula, gently fold diced peaches and mixed summer berries into the cheesecake batter carefully to avoid breaking the fruit or deflating the batter.
- Pour Filling: Pour the batter evenly over the cooled crust in the pan, smoothing the top as needed.
- Prepare Water Bath: Wrap the outside of the springform pan in aluminum foil and place it into a larger baking dish filled with hot water halfway up the sides of the springform pan to prevent cracking.
- Bake Cheesecake: Bake for 55-65 minutes. The edges should be set while the center remains slightly jiggly to ensure creamy texture.
- Cool in Oven: Turn off the oven, slightly crack the door open, and let the cheesecake cool inside for about 1 hour to gradually reduce temperature and prevent cracks.
- Remove and Refrigerate: Take cheesecake out of the oven and water bath, cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
- Prepare Berry Topping: In a small bowl, combine mixed berries, sugar, and lemon juice. Toss gently to coat the berries evenly.
- Let Berry Mixture Rest: Allow the berry mixture to sit for 15-20 minutes, letting juices develop for a juicy topping.
- Remove Springform Pan Sides: After chilling, carefully release and remove the pan sides without disturbing the cheesecake.
- Top and Serve: Spoon the berry topping evenly over the cheesecake just before serving for a fresh, colorful finish.
Notes
- Using a water bath helps prevent cracks and creates a creamy texture.
- Make sure all dairy ingredients are at room temperature for smooth mixing.
- Let the cheesecake chill thoroughly to properly set before slicing.
- Fresh summer berries can be substituted with frozen berries if fresh are unavailable.
- Be careful not to overmix the batter after adding eggs to avoid a dense cheesecake.
