Amazing Summer Berry and Peach Cheesecake Recipe Delight

Summer Berry and Peach Cheesecake Recipe – Imagine sinking your fork into a creamy slice of Summer Berry and Peach Cheesecake, where the luscious tang of cream cheese dances with the sweetness of ripe peaches and berries. Each bite is like a warm summer hug, complete with the vibrant colors of fresh fruit, making it the perfect dessert for any sun-soaked gathering. For more inspiration, check out this delicious dessert recipes.

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This cheesecake isn’t just a treat; it’s a memory-maker. Picture this: a backyard barbecue, laughter ringing in the air, and everyone eagerly diving into this chilled delight. It’s an ideal way to celebrate life’s simple joys, creating moments you’ll cherish long after the last slice has vanished.

Sharing this cheesecake at family gatherings always brings smiles and compliments from friends who can’t get enough of its creamy goodness.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crust: A classic base that provides a crunchy texture; pre-made options save time but homemade adds a personal touch.
• Cream Cheese: Ensure it’s at room temperature for easy blending; this gives the cheesecake its rich and creamy consistency.
• Sour Cream: Adds extra creaminess and tang; don’t skip this essential ingredient for flavor balance.
• Granulated Sugar: Sweetens the mix without overpowering; adjust based on personal preference if you like it sweeter.
• Peaches: Fresh, ripe peaches work best; their natural sweetness shines through in every bite.
• Mixed Berries: Strawberries, blueberries, or raspberries add vibrant color and flavor; use whatever is in season for best results.
• Vanilla Extract: Enhances all other flavors; opt for pure vanilla extract if possible for maximum aroma.
• Eggs: Helps set the cheesecake and adds richness; ensure they’re at room temperature to mix smoothly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Crust: Start by preheating your oven to 350°F (175°C). Combine crushed graham crackers with melted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan for that perfect crust.

Mix Up Your Filling: In a large bowl, beat softened cream cheese until smooth. Gradually mix in sour cream, sugar, and vanilla extract until everything is silky and blended beautifully together.

Add Eggs Gently: Add eggs one at a time to your mixture while mixing on low speed. This gentleness keeps your filling light and airy—no one wants a dense cheesecake!

Fold in Fresh Fruits: Dice your peaches and fold them into the cream cheese mixture along with your choice of berries. The colors should pop in your bowl like a summer garden!

Bake with Love: Pour your filling over the crust in the springform pan. Bake in the preheated oven for about 50-60 minutes until set but slightly jiggly in the center—this will firm up as it cools.

Cool & Chill Out!: Once baked, let your cheesecake cool at room temperature before chilling it in the fridge for at least four hours. Patience may be required here—but trust me, it’s worth every minute!

Now that you have created this Summer Berry and Peach Cheesecake masterpiece, get ready to impress family and friends with its delightful flavors!

Perfecting the Cooking Process

Start by mixing the crust ingredients while preheating your oven. Bake the crust first, then prepare the cheesecake filling before adding the fruity topping at the end.

Add Your Touch

Feel free to swap peaches with nectarines or add a splash of lemon juice for a zesty twist. You can also mix in different berries for variety.

Storing & Reheating

Store leftover cheesecake in an airtight container in the fridge for up to five days. For best results, enjoy it chilled without reheating.

Sometimes I wonder if my friends love me or just my cheesecake. One time, I brought this dish to a potluck, and I think they might have fought over the last slice!

FAQ

Can I use frozen berries for this Summer Berry and Peach Cheesecake Recipe?

Yes, frozen berries work well; just thaw and drain excess liquid before using.

How long should I chill the cheesecake before serving?

Chill the cheesecake for at least four hours or overnight for best flavor and texture.

What can I substitute for cream cheese in this recipe?

Mascarpone cheese is a great alternative that offers a similar creamy texture with a unique flavor.

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📖 Recipe Card

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Delicious Summer Berry and Peach Cheesecake

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• Author: Aliza
• Total Time: 1 hour 20 minutes
• Yield: Serves approximately 12 1x

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Description

Indulge in a refreshing slice of Summer Berry and Peach Cheesecake, where creamy textures meet the vibrant flavors of ripe peaches and mixed berries. This easy-to-make dessert is perfect for summer gatherings, offering a delightful blend of sweetness and tang that will leave your guests wanting more.

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Ingredients

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• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup sour cream
• ¾ cup granulated sugar
• 2 large peaches, diced
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tsp vanilla extract
• 3 large eggs

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Instructions

1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs with melted butter and press into a 9-inch springform pan.
2. In a large bowl, beat cream cheese until smooth. Gradually add sour cream, sugar, and vanilla; mix until combined.
3. Add eggs one at a time on low speed to keep the mixture airy.
4. Fold in diced peaches and mixed berries gently.
5. Pour the filling into the crust and bake for 50-60 minutes until set but slightly jiggly in the center.
6. Cool at room temperature before chilling in the fridge for at least four hours.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (120g)
• Calories: 320
• Sugar: 23g
• Sodium: 280mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 85mg