Description
A creamy, rich, and tangy summer cheesecake topped with fresh berries and sweet peaches. Perfect for warm-weather gatherings, this dessert is both refreshing and indulgent.
Ingredients
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
1 cup granulated sugar, divided
2 (8 oz) packages cream cheese, softened
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 cup fresh berries (strawberries, blackberries, blueberries, or raspberries)
1 large peach, sliced
2 tablespoons lemon juice
Optional: mint leaves for garnish
Instructions
1. Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup of sugar. Press into a 9-inch springform pan.
2. Beat cream cheese until smooth. Add remaining sugar and vanilla. Mix until combined.
3. Add eggs one at a time, beating well after each. Stir in sour cream until smooth.
4. Pour filling over crust. Bake for 45–50 minutes or until center is set but slightly jiggly. Turn off oven and leave cheesecake inside for 1 hour.
5. Remove and cool at room temperature. Refrigerate for at least 4 hours or overnight.
6. Toss fresh berries and peach slices with lemon juice. Top chilled cheesecake with fruit before serving.
7. Garnish with mint leaves if desired. Slice and serve.
Notes
Use a warm knife for cleaner slices.
Substitute fruits depending on the season—mango or cherries work well too.
For a firmer crust, bake it for 10 minutes before adding the filling.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American