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Summer Berry and Peach Cheesecake

A light and refreshing cheesecake topped with juicy berries and peaches, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 0.5 cup sugar for the crust
For the cheesecake filling
  • 3 packages cream cheese, softened (8-ounce each)
  • 1 teaspoon vanilla extract
  • 3 pieces eggs add one at a time
  • 1 cup sugar for the filling
For topping
  • 2 cups fresh summer berries (strawberries, blueberries, raspberries)
  • 2 pieces peaches, sliced

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix graham cracker crumbs with melted butter and ½ cup sugar until combined.
  3. Press the mixture into the bottom of a 9-inch springform pan.
Making the filling
  1. In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth.
  2. Add vanilla extract and eggs, one at a time, mixing until just combined.
  3. Pour the cream cheese mixture over the crust in the springform pan.
Baking
  1. Bake for about 60 minutes or until the center is set and slightly jiggles.
Cooling
  1. Remove from the oven, and cool to room temperature.
  2. Once cooled, layer fresh berries and peach slices on top before chilling in the refrigerator for at least 4 hours.
Serving
  1. Serve chilled, either plain or with a dollop of whipped cream on the side.
  2. For added flair, sprinkle some extra berries around the plate for decoration.

Notes

Make sure the cream cheese is softened to room temperature before mixing. Let the cheesecake cool completely before topping it with fruits.