Description
This summer berry and peach cheesecake is a creamy, tangy dessert topped with vibrant fresh fruit for a refreshing seasonal finish. With a buttery graham cracker crust, rich cheesecake filling, and a gorgeous medley of berries and peaches, it’s the ultimate summer dessert for gatherings or special occasions. This easy cheesecake recipe is as beautiful as it is delicious.
Ingredients
- For the crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
- For the cheesecake filling:
- Cream cheese, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream
- Lemon juice
- For the topping:
- Fresh strawberries, sliced
- Fresh blueberries
- Fresh raspberries
- Ripe peaches, sliced
- Apricot jam (optional, for glazing)
Instructions
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs and sugar in a bowl. Mix in melted butter until crumbly.
- Press into the bottom of a springform pan and bake for 10 minutes. Let cool completely.
- In a separate bowl, beat cream cheese until smooth. Add sugar and beat until fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla, sour cream, and lemon juice.
- Pour filling over cooled crust. Reduce oven to 325°F (163°C) and bake for 50–60 minutes until center is set but slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Chill in refrigerator for at least 4 hours or overnight.
- Before serving, top with fresh berries and peach slices.
- (Optional) Warm apricot jam and brush over fruit for a glossy finish.
Notes
- Swap graham crust for shortbread for a richer base.
- Use nectarines instead of peaches or swirl berry compote into the filling for extra fruit flavor.
- Store-bought preserves work well for a quick topping.
- Freeze the cheesecake before adding fruit for longer storage.
