Description
This Summer Berry and Peach Cheesecake is a luscious, creamy dessert featuring a buttery graham cracker crust and a rich, smooth cream cheese filling. Topped with a vibrant, fresh fruit compote of peaches and mixed berries, this cheesecake perfectly balances tangy sweetness with velvety texture. Ideal for warm-weather gatherings, this visually stunning dessert combines classic American cheesecake flavors with the freshness of summer fruit.
Ingredients
Scale
Crust
- 1 3/4 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
Filling
- 24 ounces cream cheese (3 blocks), softened
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/2 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3 large eggs, room temperature
- 1/2 cup heavy cream, room temperature
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Fruit Topping
- 2 cups peaches, peeled and sliced (fresh or thawed frozen)
- 2 cups mixed berries (strawberries sliced, blueberries, raspberries, blackberries)
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
- Pinch of salt
Optional Garnish
- Extra fresh berries
- Peach slices
- Mint leaves
Instructions
- Preheat and prepare the pan: Preheat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent water leakage during the water bath. Bring a kettle of water to a boil for the upcoming water bath step.
- Make the crust: In a mixing bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Stir until the mixture resembles wet sand. Firmly press the crumbs into the bottom of the springform pan and slightly up the sides if desired. Bake the crust for 10 minutes then remove and allow to cool.
- Prepare the filling: Using a mixer, beat cream cheese on medium speed until smooth, scraping the sides of the bowl frequently. Add sugar and flour and beat until just combined. Mix in sour cream, vanilla extract, almond extract (if using), lemon juice, and lemon zest until smooth.
- Add eggs: Reduce mixer speed to low, add eggs one at a time, mixing just until each egg is incorporated to avoid overmixing. Stir in heavy cream until the batter is smooth and creamy.
- Assemble for baking: Pour the cream cheese batter over the cooled crust and spread evenly. Place the springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until the water reaches halfway up the sides of the springform pan to create a water bath.
- Bake the cheesecake: Bake for 60 to 70 minutes until the edges are set but the center still jiggles slightly. Turn off the oven, slightly crack the oven door, and let the cheesecake sit inside for 45 minutes to cool gently.
- Cool and chill: Remove the springform pan from the water bath, carefully peel off the foil, and let the cheesecake cool at room temperature for 1 hour. Refrigerate the cheesecake for at least 6 hours, preferably overnight, for best texture.
- Prepare the fruit topping: In a medium saucepan over medium heat, combine sugar, cornstarch, water, lemon juice, and salt. Whisk continuously and cook until thickened and glossy, about 2 to 3 minutes.
- Add fruit to topping: Stir in sliced peaches and cook for 2 minutes. Then add mixed berries and cook 1 to 2 minutes more, just until the fruits are coated and slightly softened without breaking down. Remove from heat and let cool completely.
- Serve: Spoon the cooled fruit topping evenly over the chilled cheesecake. Garnish with extra fresh berries, peach slices, and mint leaves if desired. Slice carefully for clean cuts and serve cool.
Notes
- Using room-temperature ingredients helps prevent lumps and reduces cracking in the cheesecake.
- Mixing on low speed after adding eggs prevents incorporating too much air, ensuring a creamy texture rather than an airy one.
- For extra clean slices, dip the knife in hot water and wipe between cuts.
- If you prefer not to do a water bath, bake the cheesecake with a pan of hot water on the rack below; however, this may cause more cracking, which can be hidden by the fruit topping.
- Store the cheesecake covered in the refrigerator for up to 4 days.
