Description
A luscious summer dessert featuring a creamy cheesecake topped with a vibrant mixture of fresh peaches and mixed berries simmered with honey and lemon juice. This cheesecake combines a buttery graham cracker crust with a smooth cream cheese filling and a naturally sweet, fruity topping perfect for warm weather gatherings.
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 Pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to prevent the cheesecake from sticking.
- Make and Bake Crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 8-10 minutes until golden brown, then remove and let cool to set.
- Prepare Cheesecake Filling: In a large bowl, beat together the softened cream cheese, sour cream, powdered sugar, and vanilla extract until the mixture is smooth and creamy with no lumps.
- Assemble Cheesecake: Pour the cream cheese filling evenly over the cooled crust and smooth the surface with a spatula for an even layer.
- Bake Cheesecake: Bake the assembled cheesecake in the preheated oven for 45-50 minutes until it is set and lightly golden on top. Afterwards, allow it to cool at room temperature for 1 hour to gradually reduce heat, then refrigerate for at least 4 hours or overnight to fully chill and firm up.
- Prepare Fruit Topping: In a small saucepan, combine peeled sliced peaches, mixed berries, honey, and fresh lemon juice. Cook over medium heat for 5-7 minutes until the fruit softens and releases its juices, creating a natural syrup. Remove from heat and let cool to room temperature.
- Top Cheesecake: After the cheesecake has chilled, spoon the cooled berry and peach mixture evenly over the top. Optionally, garnish with fresh mint leaves for a refreshing touch.
- Serve: Slice the cheesecake into 8 servings and enjoy your refreshing summer berry and peach cheesecake.
Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- If peaches are not in season, fresh or frozen fruit can be substituted.
- For a firmer crust, chill it in the refrigerator for 15 minutes before baking.
- Use fresh mint leaves as garnish to add aroma and color.
- Allow cheesecake to refrigerate overnight for best texture and flavor development.
