Description
This Summer Berry and Peach Cheesecake is a luscious, creamy dessert featuring a graham cracker crust, smooth cream cheese filling, and a vibrant topping of fresh peaches and mixed berries glazed with a light honey cornstarch sauce. Perfect for warm weather, it combines the richness of baked cheesecake with the bright, natural sweetness of summer fruits.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3 large eggs, room temperature
- 3/4 cup sour cream, room temperature
- 1/3 cup heavy cream, room temperature
- 1 1/2 cups peaches, peeled and diced (fresh or thawed frozen, well drained)
Fruit Topping and Glaze
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup raspberries or blackberries
- 2 tablespoons lemon juice, divided
- 2 tablespoons honey or apricot preserves (optional for shine)
- 1 tablespoon cornstarch
- 2 tablespoons water
- Additional 1/2 cup thin peach slices (optional for extra topping)
Instructions
- Prepare the crust: Preheat your oven to 325°F. Wrap a 9-inch springform pan with heavy-duty foil on the outside and lightly grease the inside. In a bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter until evenly moistened. Press this mixture firmly into the bottom and slightly up the sides of the pan. Bake the crust for 10 minutes, then remove and let it cool while you prepare the filling.
- Make the filling: Beat softened cream cheese until smooth and creamy. Add 3/4 cup sugar, flour, and salt; mix until fully incorporated and creamy. Stir in vanilla extract and almond extract if using. Add eggs one at a time, beating on low speed just until blended to maintain a smooth texture. Mix in sour cream and heavy cream until the batter is smooth and consistent.
- Incorporate peaches: Toss diced peaches with 1 tablespoon lemon juice to prevent browning, then gently fold into the cheesecake batter ensuring even distribution without overmixing.
- Assemble and bake: Pour the filling over the baked crust, smoothing the top evenly. Place the springform pan inside a larger roasting pan and pour hot water into the outer pan until it reaches about halfway up the sides of the cheesecake pan, creating a water bath to ensure even baking and prevent cracking. Bake for 60 to 75 minutes or until the edges are set but the center has a slight jiggle.
- Cool the cheesecake: After baking, turn the oven off and crack the door open, letting the cheesecake sit inside for 1 hour to cool slowly. Then remove from the water bath and cool completely at room temperature. Cover and chill the cheesecake in the refrigerator for at least 6 hours, preferably overnight, to set fully.
- Prepare the topping: Combine strawberries, blueberries, raspberries or blackberries with the remaining 1 tablespoon lemon juice. In a small saucepan, whisk together cornstarch, water, and honey or apricot preserves if using. Bring the mixture to a gentle simmer over medium heat until it thickens slightly, then remove from heat and let cool for 5 minutes. Gently toss the berries and sliced peaches (add extra peach slices if desired) in the glaze mixture for a beautiful, shiny finish.
- Serve: Release the chilled cheesecake from the springform pan. Pile the glazed fruit topping on just before serving to keep the crust crisp. Use a warm, clean knife for neat slices and enjoy your fresh summer dessert!
Notes
- Using room temperature ingredients ensures a smoother batter and reduces the chance of cracking during baking.
- Beating eggs on low speed helps maintain a creamy texture and prevents overmixing.
- If you prefer not to use a water bath, placing a pan of hot water on the lower oven rack can help, but the cheesecake may be more prone to cracking.
- Chill the cheesecake well before slicing to achieve clean, neat slices.
- Add the fruit topping just before serving to keep the crust from becoming soggy and maintain its crispness.
