Description
A creamy classic cheesecake topped with a vibrant mix of fresh summer berries and ripe peaches, perfect for a warm-weather dessert.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 tablespoons granulated sugar
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
- 2 ripe peaches, sliced
- 1/4 cup peach preserves
- 1 tablespoon lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons sugar. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add vanilla extract. Beat in eggs one at a time, then mix in sour cream and flour until just combined.
- Pour the filling over the crust. Place the springform pan in a larger roasting pan and fill with hot water halfway up the sides. Bake for 55-65 minutes until the center is almost set.
- Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour. Refrigerate at least 4 hours or overnight.
- In a small saucepan, heat peach preserves and lemon juice. Let cool slightly. Arrange fresh berries and peach slices on top of the cheesecake. Brush with the preserve mixture for glaze.
- Chill until ready to serve. Slice and enjoy.
Notes
You can customize the seasonings to taste. For a gluten-free crust, substitute with gluten-free graham crackers. For best results, let the cheesecake chill overnight.