Summer Berry and Peach Cheesecake – A Refreshing Dessert

To master the art of cheesecake, it’s essential to understand its fundamental components. At its core, a traditional cheesecake consists of three primary elements: the crust, the filling, and the topping. For our Summer Berry and Peach Cheesecake, we’ll be using a graham cracker crust paired with a rich and creamy filling made from cream cheese, sugar, and fresh fruits.

Summer Berry and Peach Cheesecake – A Refreshing Dessert

Get ready to impress your family and friends with this Summer Berry and Peach Cheesecake! This light and creamy dessert features a delightful mix of fresh peaches and vibrant berries, making it the perfect treat for any summer gathering. With easy-to-follow instructions and tips for achieving the perfect texture, this cheesecake is not only delicious but also visually stunning. Indulge in the fresh flavors of summer! #SummerDesserts #Cheesecake #BerryDelight #PeachRecipe #SummerTreats #BakingFun #HomemadeDessert

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Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon ground cinnamon

For the Cheesecake Filling:

16 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup sour cream

1 cup fresh peaches, diced (about 2 medium peaches)

1 cup mixed berries (strawberries, blueberries, raspberries, and blackberries)

For the Berry Topping:

1 cup mixed berries

2 tablespoons honey or maple syrup

1 tablespoon lemon juice

Mint leaves for garnish

Instructions

Prepare the Crust:

- Preheat your oven to 350°F (175°C).

- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until well combined.

- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.

Make the Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

- Gradually add sugar and continue to beat until well incorporated.

- Adding one egg at a time, mix well after each addition.

- Stir in the vanilla extract and sour cream until combined.

- Carefully fold in the diced peaches and mixed berries.

Assemble the Cheesecake:

- Pour the cheesecake filling into the cooled crust, spreading it evenly.

- Tap the pan against the counter to remove any air bubbles.

- Bake at 325°F (162°C) for about 55-60 minutes until the outer edges are set but the center still has a slight jiggle.

- Turn off the oven and let the cheesecake cool inside for about an hour. Then refrigerate for at least 4 hours, preferably overnight.

Prepare the Berry Topping:

- In a small bowl, mix the additional mixed berries with honey (or maple syrup) and lemon juice. Let sit for about 15 minutes to allow the juices to meld.