Summer Berry and Peach Cheesecake
A luscious Summer Berry and Peach Cheesecake made with fresh seasonal fruits and a creamy filling, perfect for summer gatherings.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar (divided)
- ½ cup unsalted butter, melted
- 2 packages (8oz each) Philadelphia cream cheese
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 large fresh peaches, sliced
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 2 tbsp lemon juice
- 1 tbsp gelatin (for optional glaze)
- 2 tbsp water (for gelatin)
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, ¼ cup of granulated sugar, and melted butter. Mix until it resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes and set aside to cool.
- In a large bowl, beat the cream cheese with the remaining sugar until smooth. Add sour cream and vanilla, mixing until well combined.
- Incorporate lemon juice and beat until fluffy. Pour the mixture over the cooled crust, smoothing the top.
- Bake for 50-60 minutes until the center is set but slightly jiggly. Cool in the oven for an hour, then chill in the fridge for at least 4 hours.
- While cooling, wash and slice fruits. Dissolve gelatin in water for a glaze if desired.
- Once set, top with sliced peaches and berries. Brush with glaze if using.
- Slice, serve, and enjoy your cheesecake!
Notes
Ensure cream cheese is at room temperature for a smooth texture. Allow cheesecake to chill completely for best flavor.