Description
This Summer Berry and Peach Cheesecake is a delightful and refreshing dessert featuring a creamy cream cheese base atop a golden graham cracker crust, topped with a luscious mix of cooked peaches and berries sweetened with honey and lemon juice. Perfect for warm-weather gatherings, this cheesecake combines fruity freshness with rich texture.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
Cheesecake Filling
- 2 cups cream cheese, softened
- 1 cup sour cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Fruit Topping
- 2 large peaches, peeled and sliced
- 1 ½ cups mixed berries (strawberries, blueberries, raspberries)
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat and prepare crust: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to prevent sticking.
- Make and bake crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the pan. Bake for 8-10 minutes until golden brown, then remove and allow to cool completely.
- Prepare cheesecake filling: In a large bowl, beat together softened cream cheese, sour cream, powdered sugar, and vanilla extract until the mixture is smooth and creamy without lumps.
- Assemble cheesecake: Pour the cheesecake filling evenly over the cooled crust and smooth the top with a spatula for an even surface.
- Bake cheesecake: Place the pan in the oven and bake for 45-50 minutes until the cheesecake is set and the top is lightly golden. Remove and let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to set fully.
- Prepare fruit topping: In a small saucepan over medium heat, combine peeled sliced peaches, mixed berries, honey, and lemon juice. Cook for 5-7 minutes until the fruit softens and releases natural juices. Remove from heat and let cool to room temperature.
- Decorate and serve: Once the cheesecake is chilled, spoon the cooled fruit topping over the cheesecake. Garnish with fresh mint leaves if desired.
- Slice and enjoy: Slice the cheesecake into portions and serve chilled for a refreshing summer dessert.
Notes
- You can substitute the graham cracker crust with digestive biscuits if preferred.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- The fruit topping can be prepared a day in advance and refrigerated to save time.
- Letting the cheesecake chill overnight improves texture and flavor.
- Use a springform pan for easy removal of the cheesecake.
- For a less sweet topping, adjust the honey quantity to taste.
